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)
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.
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
Makes 12 muffins.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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