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Savory Breakfast Bacon Cheddar Muffins

Source of Recipe


Kathy Casey






List of Ingredients



• 6 slices thick-cut bacon (about 1/2 lb. raw weight) or 1/2 cup chopped, cooked leftover bacon
  
• 2 cups flour
  
• 1 Tbsp baking powder
  
• 3/4 tsp salt
  
• 1 Tbsp sugar
  
• 1 egg, slightly beaten
  
• 1 cup milk
  
• 1/4 cup melted butter, cooled
  
• 1 cup coarsely grated sharp or extra-sharp Cheddar cheese
  
• 2 green onions, thinly sliced
  
• 1/2 cup fresh or frozen corn kernels
  






Instructions



1. Preheat the oven to 375 degrees (F). Butter or pan-spray a muffin tin that has large (3-1/2-inch diameter) muffin cups* and set aside.
   
   
2. Pan-fry or microwave the bacon until crispy. Drain, cool, chop and reserve.
   
   
3. Mix the flour, baking powder, salt and sugar in a large bowl. Separately, mix the egg and milk. Add egg-milk mixture and melted butter all at once to the dry ingredients. Stir in with a few strokes, stirring only enough to dampen the flour; the batter should not be smooth. Fold in bacon, cheese, onions and corn.
   
   
4. Spoon batter into the muffin pan, filling each cup about two-thirds full. Bake for about 25 to 30 minutes, until the muffins test done when poked with a toothpick. Turn out muffins to cool.
   
   Makes 6 large muffins.
   
   * If using smaller muffin tins, reduce the baking time.