I knew we would be having soup for dinner tonight (not from scratch - my daughter LOVES broccoli soup but not if I make it, LOL). Usually I pick up one of those artisan breads from the grocery store, but I didn't have any on hand, so I thought I'd find a savory muffin recipe to serve with it instead. I found this recipe, but you know I can't leave well enough alone and have to tweak! And so I made these. My daughter took one bite and said, in the most serious tone an almost-five-year-old can have, declared "MOM. These are DELICIOUS." Win.
Bacon, Onion and Cheddar Muffins
Makes 1 dozen
Adapted from Allrecipes
1 3/4 c. all purpose flour (could also use whole wheat pastry flour)
1/4 c. minced onion
1/2 c. shredded cheddar cheese
2 T. sugar
2 t. baking powder
1/4 t. salt
3/4 c. milk
1/3 c. canola oil
6 - 8 strips cooked and crumbled bacon (I think I used about 1/3 of a pound)
Preheat oven to 375 degrees.
In a large bowl, combine flour, onion, cheese, sugar, baking powder, and salt. Make a well in the center of the flour and add egg, milk and oil. Stir just until combined (it's ok if the batter's lumpy). Fold in bacon.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.