Bacon cheese muffins use a standard muffin batter that has crisp bits of bacon and shredded cheese added. While they are excellent served at breakfast or for brunch they can be served with soup and salad at lunch. I think they are good anytime and they are a nice quick bread to serve at cookouts. They would be a change from the usual garlic bread.
The recipe was adapted from one I found in a Pennsylvania Dutch cookbook. The original recipe contained only bacon. That was pretty darn good when eaten with orange marmalade but the muffins are even better with cheese added.
The recipe will make 12 average sized muffins or 24 small.
- 2 cups of all-purpose flour
- 1 tablespoon of sugar
- 2 tablespoons of melted shortening or butter
- 1 cup of milk
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- 1 egg
- ½ cup of crisp bacon broken into bits
- ½ cup of shredded cheese
Grease the cups of a muffin pan. Pre-heat the oven to 425 degree F.
Mix the flour, sugar, salt, baking powder and cheese in a large bowl. Beat the egg with the milk and add to the dry ingredients. Add the cooled melted shortening or butter. Add the bacon. Mix together well.
Fill each greased muffin cup about 2/3 full and bake the muffins for 15 to 20 minutes. Serve hot from the oven.
Make the muffins evn better by adding ¼ cup each of diced onion and green pepper that has been lightly fried in the bacon fat. Drain well and cool before adding to the batter. This batter can be baked in a greased baking dish instead of a muffin pan.
½ cup of almost anything else can be added to the recipe instead of the bacon and cheese.
Sour cream used in place of part of the milk is good. Add ½ teaspoon of baking soda to the dry ingredients.
You can substitute cornmeal for half of the flour.
Chopped green onions can be added instead of regular onions.
Hot peppers could be added, although I wouldn’t because I don’t like them.