Ingredients
-
1 1/2
-
1/2
-
1
-
1/2
-
1/8
-
2
-
9
-
1
-
2
-
1
-
1/2
-
-
-
-
Directions
Cheesy Bacon Cheddar-Topped Muffins, These are great to serve for a weekend brunch with eggs! Add in about 1/3 cup finely chopped green onion also if desired , This was an easy recipe to throw together The corn meal gives the muffins a nice bite I felt they could have had a bit more flavour (This might have been my fault because I did not use the bacon drippings per Kittencal’s instructions ) I will make these again because of the ease of preparation They would be perfect for a Sunday brunch I only got 12 muffins from the recipe
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Steps
|
1
Done
|
Set Oven to 400 Degrees F. |
|
2
Done
|
Prepare and Generously Grease 18 Muffin Tins. |
|
3
Done
|
in a Skillet Cook the Bacon Until Crisp; Remove to a Plate, and Save About 2 Tablespoons of Bacon Drippings. |
|
4
Done
|
Crumble the Bacon When Cool Enough to Handle. |
|
5
Done
|
in a Bowl Combine Flour, Cornmeal, Baking Powder, Salt and Cayenne. |
|
6
Done
|
Add in the Shredded Cheese and Crumbled Bacon (and Chopped Green Onions If Using). |
|
7
Done
|
in a Small Cup or Bowl Combine the 2 Tablespoons Melted Butter and 2 Tablespoons Bacon Fat. |
|
8
Done
|
in a Medium Bowl Whisk the Egg, Then Add in the Half and Half Cream and the Butter/Bacon Grease Mixture; Whisk to Combine, Then Add Into the Dry Ingredients; Mix Well to Combine (if You Find That the Mixture Is a Little Dry Then Add in Another Tablespoon Melted Butter). |
|
9
Done
|
Fill the Muffin Tins About 3/4 Full. |
|
10
Done
|
Sprinkle With Finely Grated Cheddar Cheese. |
|
11
Done
|
Bake For About 20 Minutes, or Until Muffins Test Done. |
