Bacon, Gruyère, and Scallion Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F and butter twelve 1/3-cup muffin tins.
  2. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
  3. In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
  4. Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Most Helpful

Excellent muffins and a nice combination of flavors. I only made half of the recipe and was able to successfully make them gluten free. I used Swiss cheese instead of Gruyere since I had some in the fridge. Since I made these on a whim I also didn't have any fresh bacon to use so I used real bacon bits and butter to replace the bacon fat. Will definitely make these again and use the bacon fat. Thanks for posting this swissms! Made for 1~2~3 Hits.

LARavenscroft July 10, 2010

I would definitely make these again. I have not used bacon fat in ages with any baked goods but am sure that is the reason these taste divine! LOL! Easy peasy to do too. Love the combination of flavors. Sort of wondered if some black pepper would taste good in these. Thanks swissms for sharing. Made for Fall PAC.

WiGal September 17, 2009

These Muffins are fantastic! I made them, as written, replacing the bacon fat with butter, because I buy my bacon pre-cooked. Everyone raved and asked for more. Tonight, I really messed it up and they are still good. I forgot to add the butter. I did add an extra egg and thought there should be a fat, so I added 1-2 Tbs of olive oil. (I didn't measure it.) I was in a hurry. They are much better with the butter, and they would be sinful with bacon fat, and I can't wait to try that. Great recipe! Thanks.

CarolinaDreamz January 22, 2009