Bacon, Gruyère, and Scallion Muffins

photo by WiGal

- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 6 slices bacon
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 cup grated gruyere cheese (about 4 ounces)
- 1⁄3 cup finely chopped scallion
- 3⁄4 cup milk
- 1 large egg
- 1 tablespoon Dijon mustard
directions
- Preheat oven to 425°F and butter twelve 1/3-cup muffin tins.
- 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.
- 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).
- 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.
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Reviews
-
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.
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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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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