Cheddar and Bacon Muffins
I love muffins for breakfast. This one is scrumptious! Again, by Kelly at evilshenanigans.com. I ate some for breakfast today and my tummy is still smiling.When I make them, I do thing slightly differently. My suggestions are in parentheses.

Yields 12

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 cup packed light brown sugar
• 1 teaspoon salt
• 6 slices of bacon, cooked crisp and chopped
• 4 ounces coarsely grated sharp cheddar cheese
• 1 cup milk, 2% or higher
• 2 eggs
• 1/2 cup (unsalted) butter, melted and cooled slightly

Heat the oven to 400 F and prepare a muffin tin with paper liners (I have found that the paper sticks terribly and simply grease the tins). In a large bowl whisk together the flour, baking powder, brown sugar, and salt. Add the bacon and cheese and toss to combine. In a small bowl whisk together the milk, eggs and butter. Pour the wet mixture over the dry and mix until the dry ingredients are just moist. The batter will be lumpy. Scoop the batter into the muffin tin and bake for 18 to 20 minutes, or until the muffins spring back when lightly pressed in the center. Cool in the pan for three minutes before turning out on a wire rack to cool. Serve warm.

(These may be frozen. Just as good reheated!)

June 2010