This posting is another family favorite, one which never has leftovers and is incredibly versatile.
If you’re camping, this is breakfast in a convenient form. If you make them as mini-muffins, they are a great after school treat. Easy to make, a crowd pleaser — there’s very little not to like.
Bacon-Cheese MuffinsAdapted from “The Muffin Cookbook”
- 3/4 lb bacon
- Vegetable oil
- 1 egg, beaten
- 3/4 cup milk
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 T baking powder
- 1 cup shredded cheddar cheese
- 1/2 c crunchy nugget-like cereal (Grape Nuts)
In a large skillet, cook bacon over medium high heat until crisp. Drain, reserving drippings. If necessary, add enough oil to drippings to measure 1/3 cup. In a small bowl combine dripping mixture, egg and milk and set aside. Crumble bacon; set aside.
In a large bowl combine flour, sugar and baking powder. Make a “well” in the center. Add dripping-egg mixture all at once to the flour mixture, stirring just until moistened. Batter should be lumpy.
Fold in bacon, cheese and cereal. Spoon into greased or paper-lined 2 1/2 inch muffin cups, filling about 3/4 full. Bake in preheated 400º oven 15 to 20 minutes or until golden. Remove from pan and cool on wire rack.
Makes 12 muffins.
Note – if making mini-muffins, decrease oven temperature to 375 and baking time to 12-15 minutes.