Name: Cheddar Bacon and Green Onion Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 7 slices bacon; 1 cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping); 3 cups flour; 2 tablespoons sugar; 1 tablespoon baking powder (slightly heaping); 2 teaspoons pepper; 1 teaspoon salt; 1 cup milk or 1 cup half-and-half cream; 1/2 cup vegetable oil; 1/2 cup green onion, finely chopped; 1/2 cup sour cream; 2 eggs

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Recipe by Kittencalrecipezazz

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Cheddar Bacon and Green Onion Muffins created by CountryLady

These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon.

Ready In:: 40mins
Yields:
Units:

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ingredients

7 slices bacon
1 cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping)
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder (slightly heaping)
2 teaspoons pepper
1 teaspoon salt
1 cup milk or 1 cup half-and-half cream
¹⁄₂ cup vegetable oil
¹⁄₂ cup green onion, finely chopped
¹⁄₂ cup sour cream
2 eggs

directions

Set oven to 375 degrees.
Set oven rack to second-lowest position.
Grease 12 muffins tins or line with pappers.
Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
In a large bowl combine flour, sugar, baking powder, salt and pepper.
Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
Pour over the dry ingredients; stir JUST until moistened.
Spoon into prepared muffin tins.
Sprinkle with reserved bacon/cheese mixture on top of the batter.
Bake for about 20-25 minutes, or until golden.

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RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

Contributor

@Kittencalrecipezazz

Contributor

"These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon."

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review by wiebe_alison

9/8/2011

These were very good with lots of flavor and easy to prepare. I found the batter to be quite thick, so experimented with baking them for the same amount of time and temp. just on parchment paper-lined bake sheet. They worked out really well. Thanks for a great recipe.

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review by Carly

10/18/2010

These are pretty good. I made a few changes to suit my mood - a blend of mexican cheese for the cheddar, no bacon, and some finely diced pickled jalapeno pepper. Based on that variation, I think some corn meal would have been good in place of some flour. I think that if I had used the bacon, it would have helped balance the muffin a little more.

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review by KelBel

5/20/2006

These were good, I thought they had a distinct baking powder flavor when cold. Definately eat these warm!

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review by FLYing4Me

2/11/2006

Very Good. Loved the bacon and cheese on top. Good warmed up the next day.

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photo by CountryLady

11/7/2005

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