Monday, August 11, 2008

Cheddar-Bacon Muffins

I haven't posted a recipe for a while, and Amy's been going through withdrawals, so here's one I made today. Even hubby likes these, and he doesn't like muffins. They'd be perfect with a big bowl of potato soup on a cold winter's night (yes, I know it's 80 degrees outside - a girl can dream, can't she???).

3 1/2 cups all-purpose flour
1 cup shredded cheddar (medium works just fine, but sharp gives it that extra zip)
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cayenne pepper (gives it a little heat, but not too much)
1 tbsp. dried minced onion
1/2 cup frozen corn kernels
2 eggs
1 1/2 cups milk
2/3 cup vegetable oil
1 cup cooked, crumbled bacon (sometimes I cook up some bacon and keep it in the freezer for this, other times I just use bacon bits (the real stuff, not the Bacos).

In a large bowl, combine first 8 ingredients. Add eggs, milk and oil all at once, stir just to combine. Mix in bacon. Spoon into greased muffin tins (about 2/3 full or so), and bake at 375 for 20 minutes, or until a toothpick inserted in the center comes out clean.

You can also make this into squares by pouring into a greased 9x12 pan and baking for 35 minutes or so, until your toothpick comes out clean.

I always store these in the fridge - I don't know if that's necessary or not, but leaving something with cheese and bacon out on the counter gives me the heebeejeebees!


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