1 cup whole wheat flour
2 slices of bacon
1 cup shredded cheddar cheese
2 Tbsp. bacon grease or vegetable oil
2 tsp. Baking powder
2 Tbsp. ground Flax seed
½ cup skim milk
2 large eggs
Chop bacon into very small pieces.
Combine all the ingredients in a medium sized bowl, and stir until thoroughly combined.
Spray muffin tin well with non-stick spray.
Scoop approximately 1 Tbsp. of batter into each muffin cup using a measuring spoon.
Preheat oven to 350 °.
Bake for 20-25 minutes until tops are lightly golden brown.
Allow to cool completely.
Store in an airtight container in refrigerator for 7-10 days or in freezer for up to 2 months.
Makes 2 dozen mini muffins.
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