Wednesday, October 14, 2015

Savory Bacon & Cheddar Muffins

I'm not going to give these muffins much of an intro because these beautiful pictures say it all!

Bacon and cheddar cheese in a warm fluffy muffin would be welcomed at table along side the best of chili or soup supper!  They would be a wonderful change of pace from the everyday muffin or toast at breakfast with some farm fresh eggs and hot coffee on a brisk morning. 

They smell delicious while baking but taste even better!  For a new idea in the bread basket, you really should try these delicious bacon and cheddar muffins. They're a hit at our table this fall!

Savory Bacon and Cheddar Muffins
Gooseberry Patch

1 1/2 c. all purpose flour
1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)
1 Tbsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)
6-8 bacon slices, cooked crisp and chopped
1 egg, beaten
1 c. milk (I always use skim.)
1/4 c. butter, melted

Preheat oven to 425 F.

Combine dry ingredients into a large bowl.  Stir in 2 c. cheese and bacon; set side.  Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated.  Fill greased muffin cups 3/4 full with batter.  Sprinkle on remaining cheese. 

Bake for 12-15 minutes.  Let cool about 5 before removing from pan and enjoy!

Tonight we're going to have the muffins with this hearty sweet and spicy chili that's simmering away in my crock pot! 

Tis the season for comfort food, right??!

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