Saturday, May 29, 2010
Bacon Cheddar Muffins
These tasty little muffins were breakfast this morning. It's hard to go too wrong with bacon and cheddar cheese.
Yield: 12 muffins
2 cups all purpose flour
1 tbsp. baking powder
1/4 cup packed light brown sugar
1 tsp. salt
Fresh ground Pepper to taste
6 slices of bacon, cooked crisp and chopped
4 oz. coarsely grated cheddar cheese
1 cup milk, 2% or higher
1/2 cup butter, melted and cooled slightly
Heat the oven to 400 F and prepare a muffin pan with paper liners.
In a large bowl whisk together the flour, baking powder, brown sugar, salt and pepper. Add the bacon and cheese and toss to combine.
In a small bowl whisk together the milk, eggs and butter. Pour the wet mixture over the dry and mix until the dry ingredients are just moist. The batter will be lumpy.
Scoop the batter into the prepared pan and bake for 18 to 20 minutes, or until the muffins spring back when lightly pressed in the center. Cool in the pan for three minutes before turning out on a wire rack to cool.
Adapted from EvilShenanigans
*We always use skim milk, but I did have some half & half left over from a previous recipe. I used 1/2 cup skim milk and 1/2 cup half & half. I added the pepper from the original recipe.