Well, I was making my basic muffin recipe which I normally use for sweet muffins, perhaps adding fruit or chocolate to them.
Midstream I decided that I wanted to use up some cooked and crumbled bacon that I had for another recipe that never got made. Hence we ended up with a sweet and savory muffin that was pretty darn good if I do say so myself.
I enjoyed one with my coffee and I put the rest into a freezer bag and into the freezer. I will pull them out Wednesday morning to serve to Frank's students as they arrive for his CPL class.
Sweet Bacon and Cheese Breakfast Muffins
2 c. flour
3 t. baking powder
dash of salt
1/2 c. sugar
1 egg, beaten
1 c. milk
1/4 c. canola oil
6 slices bacon, cooked and crumbled
1/2 c. shredded colby jack cheese
Combine flour, baking powder, salt and sugar in a large bowl. Whisk together the egg, milk and oil in a 2 c. measuring cup. Make a well in the flour mixture and pour in the milk mixture. Stir with a fork until just combined. Stir in the bacon and cheese. Divide batter between 12 muffin cups that have been lined with paper liners or treated with cooking spray. Bake in a preheated 400* oven for 15-18 minutes, until a skewer inserted in the center of a muffin removes cleanly. Print Recipe
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