Wednesday, March 09, 2011

Bacon Cheddar Muffins

Mix in medium-sized bowl:
1 ¼ cup flour
¾ cup cornmeal
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ cups sharp cheddar cheese, shredded

Mix in small bowl:
6 tablespoons butter, melted and cooled (otherwise it will lump)
1 cup buttermilk
1 egg

Whir in food processor to make "paste":
6 to 8 strips of cooked bacon
¼ onion

Mix wets into dry. (small bowl and paste into medium bowl) 
Spray muffin tin. Bake at 425 degrees, 15 minutes.

Brush baked muffins with butter topping:
3 tablespoons butter, melted
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
Pinch of cayenne pepper

Eat them warm! I thought ours were a little too salty, so I would suggest using LESS than 1/4 tsp salt with the butter topping.

Jon's review: "The first bite was awesome. The middle bites were awesome. And the last bite was awesome. Then I had another."


  1. I am confused. So you make a paste out of the bacon, but the what do you do with that paste? Does it get mixed in with the wet ingredients?
    I like Jon's helpful and descriptive review.

  2. oh sorry, yes the bacon and onion becomes a paste. I counted that as a "wet ingredient" and you just mix it in with the dry's. I like that my visit counter shows I had a reader from Rome :)

  3. Joseph and I just made some of these. Highly recommend.


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