Ingredients
-
7
-
1
-
3
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
-
-
Directions
Cheddar Bacon and Green Onion Muffins, These muffins are fabulous eaten just baked warm out of the oven great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving Use a slightly heaping tablespoon of baking powder for this recipe If you like heat add in 1 finely chopped jalapeno pepper Prep time does not include cooking bacon , These were very good with lots of flavor and easy to prepare I found the batter to be quite thick, so experimented with baking them for the same amount of time and temp just on parchment paper-lined bake sheet They worked out really well Thanks for a great recipe , These are pretty good I made a few changes to suit my mood – a blend of mexican cheese for the cheddar, no bacon, and some finely diced pickled jalapeno pepper Based on that variation, I think some corn meal would have been good in place of some flour I think that if I had used the bacon, it would have helped balance the muffin a little more
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Steps
|
1
Done
|
Set Oven to 375 Degrees. |
|
2
Done
|
Set Oven Rack to Second-Lowest Position. |
|
3
Done
|
Grease 12 Muffins Tins or Line With Pappers. |
|
4
Done
|
Cook the Bacon Over Medium Heat Until Crisp; Drain and Let Cool, Then Crumble Into Small Pieces (this Can Be Done Well in Advance or Even a Day Ahead). |
|
5
Done
|
in a Small Bowl Combine 2-3 Tablespoons Crumbled Bacon and About 2-3 Tablespoons Cheddar Cheese; Set Aside. |
|
6
Done
|
in a Large Bowl Combine Flour, Sugar, Baking Powder, Salt and Pepper. |
|
7
Done
|
Stir in the Remaining Cheddar Cheese and Crumbled Bacon; Mix to Combine. |
|
8
Done
|
Whisk Together, Milk, Oil, Sour Cream and Eggs, Then Add/Mix in Green Onions. |
|
9
Done
|
Pour Over the Dry Ingredients; Stir Just Until Moistened. |
|
10
Done
|
Spoon Into Prepared Muffin Tins. |
|
11
Done
|
Sprinkle With Reserved Bacon/Cheese Mixture on Top of the Batter. |
|
12
Done
|
Bake For About 20-25 Minutes, or Until Golden. |
