That amount of snow right after Groundhog Day just seems excessive, doesn’t it? It’s definitely a good day to be a cat. Right in front of the fire is prime real estate today.
The tall kid is at her Aunt and Uncle’s place and the dad has gone off to a Super Bowl party in Toronto. That just leaves me, the animals and the small squeaky kid. I made us some bacon and cheddar muffins for a lunch treat – they were a bit of an experiment and turned out quite well. They taste good while still warm and I’m counting on the kids liking them cold in their lunchpails tomorrow.
These are easy and quick to make if you keep some chopped and cooked bacon ready in the freezer. We always have some available – it makes assembling pastas, salads and muffins like these a cinch, rather than a long and splattery process.
Bacon and Cheddar Muffins
- 3 cups all-purpose flour
- 1 cup shredded old cheddar cheese
- 1/2 cup chopped cooked bacon (~6 strips)
- 4 tsp baking powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tbsp dried chives (or use 2 tbsp fresh chopped chives)
- 1 tsp salt
- 1 cup milk
- 2 tbsp maple syrup
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
To brush on top of finished muffins:
- 2 tbsp butter, melted
- 1 tsp maple syrup
Whisk together the dry ingredients; stir in bacon and cheddar.
In a separate bowl, whisk together milk, oil, maple syrup, sour cream and eggs; pour over dry ingredients. Stir together just until moistened.
Spoon into well-greased muffin cups. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. Brush tops of muffins with the melted butter and maple syrup mixture.
Allow to cool for a few minutes, remove from muffin tin and serve warm. They will store well in fridge or freezer, just reheat to serve.
Makes 12 large muffins.
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