We like to keep muffins in the freezer for a quick breakfast during the week. The blueberry are all gone, so what would be good this time? Cheese is good. You get your carb and your protein….but bland. BOR-ING. So how to fix that? Yep, you guessed it, BACON!!
What you need:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup of milk
- 3 Tablespoons butter
- 1/3 pound of bacon, chopped
- 2 cups grated sharp cheddar cheese
How to Do it:
Preheat oven to 375 degrees
Generously grease a muffin tin (remember, cheese sticks!)
Cut the bacon into pieces then cook until it is crispy.
Remove from the heat and drain on towels. Pour off all but 1 Tablespoon of the fat. Add the butter in the pan to melt. Chop the bacon into tiny pieces.
Mix all the dry ingredients into a large mixing bowl.
Get the rest of your ingredients ready.
Make a well in the center and pour in the milk, then the egg, and mix until it is barely wet. Do not over mix.
Fold in the cheese and bacon.
Spoon the batter into the muffin tin, filling each cup about 2/3 to ¾ full.
Bake for about 20 minutes, or until a knife inserted in the middle of the largest muffin comes out clean.
Cool on a wire rack.
Carefully remove muffins from pan and allow to cool completely before putting into bags to freeze – Or put them on a plate with some butter and enjoy!
Makes 12 muffins
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