Breakfast Muffins with Bacon and Scallions

Salty, Savory, Indulgent
MAKES ABOUT 10 MUFFINS
SHOPPING LIST
Flour
Baking powder
Baking soda
Sugar
Scallions
Egg
Cheddar cheese
Buttermilk
Bacon
Preheat the oven to 425°F. Line a muffin pan with paper liners.
Dice 6 strips of bacon; add to a large skillet over medium heat
and cook until crisp, about 6 minutes. Using a slotted spoon,
transfer to a paper towel–lined plate. Reserve ¼ cup of bacon
fat.
In a medium bowl, whisk to combine 1½ cups of flour, 1
teaspoon of baking powder, 1 teaspoon of baking soda, 2
teaspoons of sugar, ½ teaspoon of salt, 1½ cups of grated
sharp Cheddar cheese, ⅓ cup of thinly sliced scallions, and
the cooked bacon.
In a small bowl, combine 1 cup of buttermilk, 1 egg, and the
bacon fat. Mix into the dry ingredients until just combined.
Scoop the batter into the prepared muffin pan and sprinkle the
tops with ½ cup grated Cheddar cheese.
Bake for 15 to 18 minutes, until a toothpick inserted into a
muffin comes out clean and the tops are golden brown. Serve
warm.
TIPS These muffins taste the best when the bacon is still warm. If you make them for a
brunch, you can cook off the bacon, save in the fridge overnight, along with all of the
portioned ingredients. First thing in the morning, combine the wet and dry ingredients
and bake.

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