Prep 15 mins
Cook 20 mins
These are wonderful tasting muffins. They are prefect for brunch or breakfast on the go.
- 2 1⁄4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon fresh thyme, snipped or 1⁄4 teaspoon dried thyme leaves, crushed
- 1⁄8 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1⁄2 cup cooking oil
- 6 slices bacon, cooked, drained, and crumbled
- 1⁄2 cup walnuts, chopped
- Grease twelve 2 1/2-inch muffin cups. Set muffin cups aside.
- In a medium mixing bowl stir together flour, baking powder, thyme, and salt. Make a well in the center of dry mixture.
- In another medium mixing bowl combine eggs, milk, and oil. Add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in crumbled bacon and walnuts.
- Spoon batter into the prepared muffin cups, filling each almost full. Bake in a 400F oven about 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve Warm.
I added maple syrup to this recipe as the first batch were a bit bland - WOW what a difference the maple syrup made. It sweetened up the muffin but not too much and I also used a cream cheese frosting to make it savoury but sweet. (The first batch weren't popular at all - second batch was a success!)
None of my family members took a second bite of these muffins. There seems to be something important missing from this recipe. I get that it's not supposed to be sweet like a "normal" muffin, but still, there was a serious lack of flavor.
These muffins are wonderful! The flavors are delicious. I love the walnuts and bacon together and I will definitely make these again. They are so different but tasty.