That baking mix on the shelf isn't just for pancakes! Use it to make these pepper Jack and Parmesan muffins with crumbled bits of bacon.
What You Need
Original recipe yields 12 servings
2-1/2 cups baking mix
1 cup milk
2 egg s
2 Tbsp. oil
1 cup KRAFT Shredded Pepper Jack Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Whisk milk, eggs and oil until blended. Add to baking mix in large bowl; stir just until combined. (Batter will be lumpy.) Stir in remaining ingredients.
Spoon into 12 muffin cups sprayed with cooking spray.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using your favorite variety of KRAFT Shredded Cheese.
Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat 1 muffin in microwave on HIGH 30 sec. just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.