Bacon Cheddar MuffinsKelly
Do you notice bacon-lovers all over the place? I’m talking about people who find a way to include bacon into just about any recipe, from ice cream to pizza. Bacon’s currently beloved position of honor in the world of food is testament to the exaltation of the homey: Bacon is, after all, just slices of meat-striped fat cut from the belly of a swine just below its ribs. Somehow, though, when this part of the pig is cured with salt and then smoked and then sizzled in a skillet until it’s cooked-through, it becomes an almost otherworldly pleasure: crunchy, salty, woodsy, earthy….as habit-forming as any drug out there. If you’re part of the up-with-bacon movement, try tossing it into your favorite muffin batter just like this.
Bacon and Cheddar Muffins
2 cups flour
1/3 cup sugar
1 tablespoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup butter, melted and cooled
1 egg, beaten
1 cup grated cheddar cheese, preferably sharp
6 slices bacon, cooked and crumbled
Preheat oven to 350. Grease 12 standard-size muffin cups.
Combine flour, sugar, salt, baking powder, and baking soda in medium bowl. Set aside. Combine milk, butter, egg, in small bowl; mix together well. Add wet ingredients to dry; gently combine until blended. Gently stir in cheese and bacon. Spoon batter into muffin cups, filling about 3/4 full.
Bake 15 to 20 minutes or until toothpick inserted into centers come out clean. Cool in pan for 2 minutes; remove to wire rack. Serve warm, with a little butter and honey.