January 13, 2010

Bacon & Cheese Muffins

I received this recipe in my reader last week and knew it would be a hit with my family (even Bob). Luckily I was correct. Everyone gobbled them up. I even had some extra muffins that I froze for PE and I to take to work for breakfast.

They were easy to make. The most time consuming part was cooking the bacon. (If I had just cooked up a bunch of bacon ends and had them in the freezer. Maybe next time.)

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Bacon & Cheese Muffins
from Cooking During Stolen Moments
Print Recipe

4 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
2 1/2 cups milk
1/2 cup butter or margarine, melted and cooled
2 eggs
1 lb bacon, diced, cooked and degreased
1 1/2 cups shredded cheddar cheese

Preheat oven to 400. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake for 20-25 minutes, until lightly golden brown. Yields between 20-24 muffins depending on the size of muffin tins.

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