Cheddar Bacon and Green Onion Muffins
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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READY IN: 40mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 7slices bacon
- 1cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping)
- 3cups flour
- 2tablespoons sugar
- 1
- 2teaspoons pepper
- 1teaspoon salt
- 1
- 1⁄2cup vegetable oil
- 1⁄2
- 1⁄2cup sour cream
- 2
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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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