These muffins made with oats, cheese and bacon make wonderful for breakfast, brunch or snacks. Use butter if you prefer.
These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks. - 08 Feb 2006 (Review from Allrecipes USA and Canada)
I was intrigued by this recipe, especially since no one else had reviewed it. The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan. - 19 May 2003 (Review from Allrecipes USA and Canada)
This is my favorite muffin recipe, tho I do make some substitutions depending on what I have on hand: whole wheat flour for all-purpose, 2 eggs or 6T mayonnaise for the egg substitute, 1/4 cup of Bac-O's or bacon bits for each patty, and butter for the margarine as I cannot stand the thought of margarine anymore after reading a natural health article that pointed out it is 'one molecule away from plastic'. It doesn't rise as much with the whole wheat flour, so I also fill the cups higher than I would normally, which usually only gives me 8 muffins. I also tried greasing the tins with coconut oil this time instead of Pam olive oil spray or Crisco...and they taste better! One other thing...I have a small, hot oven, but I still needed to go 14 minutes in baking them, probably because of the changes I made. - 14 Jan 2011 (Review from Allrecipes USA and Canada)