While I am on the subject of muffins... here are the muffins I made on the weekend for brunch. Since the key ingredients are cheddar, bacon and green onion I was assuming it would be heavy on the savoury flavour. However, they were a bit sweet, which was distracting from the savoury parts of this muffin. Next time I will decrease or omit the sugar all together. Apart from that I liked how they had risen and also that they had a light yet filling texture. The recipe does lend itself to be played around with and therefore I would luv to try these muffins with blue cheese.
Cheddar Bacon Muffins
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2 1/2 cups of all purpose flour 1/2 teaspoon cayenne pepper
3/4 cup sugar 1/2 cup of cooked bacon, crumbled
2 teaspoons baking powder 1 1/2 cups of cheddear cheese
1/2 teaspoon baking soda 1/2 cup thinly sliced green onion
1/4 teaspoon of salt
1 large egg
1 cup of milk
1/2 cup of canola oil
Preheat your oven to 375ºF (190ºC). This recipes makes 12 muffins so choose a pan that can make all twelve at once. Grease or line, with paper liners, the muffin pan.
In a large bowl mix the flour, sugar, baking powder, baking soda, salt, cayenne pepper, cheddar cheese, bacon and the green onion together.
In a separate bowl mix the egg, milk and oil together. Pour the wet ingredients into the large bowl of dry ingredients. Stir just until combined and then spoon into the prepared muffin tin. Dividing the batter evenly.
Bake on the middle rack until tops are firm to the touch, about 20 minutes. Remove from oven. Let cool for 5 minutes inside the tin then remove and place them on a cooling rack to cool completely.
Since they make 12 muffins I did half with green onion and half without green onion. To do this omit adding the green onion until you have spooned half the mixture into 6 cups of the muffin tin. I did decreased the green onion to 1/4 cup and added that to the rest of the batter, gave a quick stir and then spooned that into the other remaining 6 cups of the muffin tin. - JW