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Cheese and Bacon Muffins recipe

Cheese and Bacon Muffins.

These cheesy muffins, loaded with bacon,go great with a bowl of creamy potato soup and salad.

Recipe: Cheese and BaconMuffins

1/2 pound bacon (10 to 12 slices)
Vegetable oil
1 large egg, beaten
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1/2 cup Grape Nuts™ cereal

  • In a skillet, cook bacon until crisp;drain, reserving drippings. Measure drippings. If necessary,add enough cooking oil to measure 1/3 cup. Combine the drippingsmixture with the egg and milk. Set aside. Crumble bacon; setaside.
  • In a mixing bowl, stir together the flour,sugar, and baking powder. Make a well in the center. Add thedrippings-egg mixture all at once to flour mixture. Stir justuntil moistened. Batter should be lumpy. Carefully fold in bacon,cheese, and cereal.
  • Fill greased or paper-lined muffin cupsabout 3/4 full.
  • Bake at 400°F (205°C) for 15 to20 minutes or until golden. Remove from pans; cool on wire rack.

    Makes 12 muffins.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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  • Comments

    1 Comment


    Hi Jenny! I m sorry you had a problem getting them out of your muffin tin. The muffin tin I use has a non stick coating. Between that and the bacon fat + olive oil + oil spray should be more than enough for the muffins to slip out of the pan fairly easily. Some bits of cheese might stick i.e. the bits on the top edges that brown but the rest of the muffin should slip out. Oh the other thought is did you use the right potatoes?? If you use waxy potatoes, the muffin doesn t hold together as well. N x

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