Wednesday, March 09, 2011
Bacon Cheddar Muffins
Mix in medium-sized bowl:
1 ¼ cup flour
1 ¼ cup flour
¾ cup cornmeal
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda1 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)
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
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."
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."
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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?
ReplyDeleteI like Jon's helpful and descriptive review.
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 :)
ReplyDeleteJoseph and I just made some of these. Highly recommend.
ReplyDelete