Cheddar Bacon and Green Onion Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon. Ingredients:
7 slices bacon |
1 cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping) |
3 cups flour |
2 tablespoons sugar |
1 tablespoon baking powder (slightly heaping) |
2 teaspoons pepper |
1 teaspoon salt |
1 cup milk or 1 cup half-and-half cream |
1/2 cup vegetable oil |
1/2 cup green onion, finely chopped |
1/2 cup sour cream |
2 eggs |
Directions:
1. Set oven to 375 degrees.
2. Set oven rack to second-lowest position.
3. Grease 12 muffins tins or line with pappers.
4. Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
5. In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
6. In a large bowl combine flour, sugar, baking powder, salt and pepper.
7. Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
8. Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
9. Pour over the dry ingredients; stir JUST until moistened.
10. Spoon into prepared muffin tins.
11. Sprinkle with reserved bacon/cheese mixture on top of the batter.
12. Bake for about 20-25 minutes, or until golden.
|
|