Cheesy Bacon Cheddar-Topped Muffins

READY IN: 45mins
Recipe by Kittencal@recipezazz

These are great to serve for a weekend brunch with eggs! Add in about 1/3 cup finely chopped green onion also if desired.

Top Review by Chef Regina V. Smith

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.

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees F.
  2. Prepare and generously grease 18 muffin tins.
  3. In a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
  4. Crumble the bacon when cool enough to handle.
  5. In a bowl combine flour, cornmeal, baking powder, salt and cayenne.
  6. Add in the shredded cheese and crumbled bacon (and chopped green onions if using).
  7. In a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
  8. 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. Fill the muffin tins about 3/4 full.
  10. Sprinkle with finely grated cheddar cheese.
  11. Bake for about 20 minutes, or until muffins test done.

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