Otherwise known as “Breakfast Muffins”.
Tonight I felt like baking muffins, so I made these Bacon Cheddar muffins, as well as these Banana Muffins, and these Blueberry Bran Muffins, though substituting 1 cup of the blueberries for 1 cup of fresh cranberries (it’s that time of the year!). Actually all 3 of these kinds of muffins make for a nice breakfast.
Why would anyone need that many muffins…? There was a number of reasons: it was a convenient time for me to use up some bananas and blueberries, I also intend on freezing some of them for later, and who doesn’t appreciate a little variety.
PREP TIME: 20 min COOK TIME: 25 min TOTAL TIME: 45 min YIELD: 7
Ingredients:
- 7 to 8 strips of bacon (about 1/2 cup + 2 tbsp chopped)
- 1 cup shredded sharp Cheddar cheese
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all-purpose flour
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1 tsp black pepper
- 1 tsp salt
- 3/4 tsp cayenne pepper
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup sliced green onion or chives
- 1/2 cup sour cream
- 2 eggs
Directions:
- Cook bacon over medium heat until crisp. Drain excess grease from bacon using paper towels, let cool and crumble.
- In small bowl, reserve 1 tbsp of bacon and 2 tbsp of the shredded cheese. Set aside.
- Preheat oven 375 degrees.
- In large bowl, whisk together flour, sugar, baking powder, pepper, salt, and cayenne. Stir in remaining bacon and Cheddar.
- Whisk together milk, oil, onion, sour cream and eggs. Pour over dry ingredients and stir together only until just moistened.
- Spoon into greased or paper-lined muffin cups then sprinkle reserved bacon and Cheddar mixture on top.
- Bake for 20-25 min in 375 degree oven, until tops are firm to the touch and muffins are golden.