Sunday, February 5, 2012
Savory Muffins... Batter Up!
I'll blog about this weekend's 7th Annual Immigrant and Minorities Farmers Conference soon. But for now back to our regularly scheduled food.
After a few days of eating nothing but Common Roots bagels spread thick with hummus and more Thai food than should be legal (how does Chef Joe at Sen Yai Sen Lek tease those flavors and textures out of what should be a simple yellow curry?), my appetite and resources finally returned to my own kitchen. Savory Bacon and Cheddar Breakfast Muffins are great on their own with or without butter. I prefer them hot out of the oven with butter and pepper jelly.
Bacon Cheddar Breakfast Muffins
Makes 6 large muffins
7 ounces all-purpose flour (just under 1 cup)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon each nutmeg and black pepper
1/3 cup shredded cheddar cheese
1/3 cup crisp cooked bacon, chopped (about 3 - 4 strips)
2 tablespoons bacon fat, melted
3 ounces half and half
Sift together flour, sugar, baking powder, salt, and spices; toss in cheddar and bacon.
Whisk together egg, bacon fat, and half and half.
Add wet ingredients to dry and blend quickly until very lumpy dough just begins to form. Divide evenly into 6 large muffin cups (generously prepared with butter). Bake in preheated 400 degree oven about 25 minutes.