Tag Archives: maple syrup

it’s a good day for hibernating.. and making bacon & cheddar muffins

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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.

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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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sunday morning waffles

Sunday mornings are a lazy morning around our house. Often that spills over to the afternoon as well, but mornings are the kick-off point. We try to eat breakfast as a family around the table. That doesn’t happen any other morning of the week – the girls eat breakfast at whichever grandparent’s house they are dropped off at in the morning (my mother also only lives a few houses away, so the kids are lucky to have their pick of nice soft places to eat breakfast while they wait for the bus).

We’ve been experimenting with waffle recipes ever since we bought the in-laws a waffle maker for Christmas. Best Christmas present ever! We borrow it back several times a month – which is very easy since they live next door and our children have to go over twice a day to look after the horse and the pony show.

Anyway, I think we’ve hit on a keeper, or at least the one we might finally settle on, having lost the bookmark for our all time favourite. Here it is:

Simple Waffles

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 1/4 cup oil

In a large bowl whisk together the egg, oil and milk. In a separate medium bowl whisk together the flour, baking powder, salt and sugar. Whisk the dry ingredients into the wet ingredients just until well moistened, if over mixed finished product will be tough.

Grease waffle iron and fill with 1/3 cup to 1/2 cup of batter. Lift lid of waffle iron and check brownness after about 3 minutes; let waffle continue to cook until desired brownness.

Yields 4 – 6 waffles.

{we added cooked and chopped bacon to some of the batter and decided that it is the perfect addition}

This particular breakfast/brunch set the tone for a perfectly enjoyable and lazy Sunday afternoon. We serve them with whatever fruit I remember to buy on my way home from work on Friday night, local maple syrup and lots of coffee for the adults.

Linking to Getting Ahead, The Delectable Home, Sugar and Spice at 733, Frugally Sustainable, Bear Rabbit Bear, Funky Polkadot Giraffe

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