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
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!