Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
~ Doug Larson
He stumbled out of bed. The dream was so palpable, his mind manufactured the aromas while he slept. Now he was awake and it was fading. No! he would not deny himself now. The crunchy sound of sizzling bacon the sweet sight of maple slathered on a tower of pancakes, the whiff of baked cheese. Ah this chilly morning, was going to be complete with warm little cheesy muffins speckled with generous bits of bacon in their white blankets waiting to be unwrapped.
It is the ideal savory ‘grab and go muffin’ for breakfast, a mid-morning snack or a substitute for a roll or bread during a meal.
- 6 strips bacon cooked and chopped
- 1 cup shredded and aged cheddar
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1¼ tbsp baking powder
- 2 tsp pepper
- 1 tsp salt
- 1 cup milk
- ½ cup vegetable oil
- ½ cup sour cream
- 2 eggs
- Preheat the oven to 375°F (190°C) and grease or pap
- er line a 12 hole muffin pan
- In small bowl, combine 1 tbsp of the chopped bacon and 2 tbsp of the Cheddar; set aside.
- In large bowl, whisk together flour, sugar, baking powder, pepper and salt ; stir in remaining bacon and Cheddar.
- Whisk together milk, oil, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Do not overmix.
- Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.
- Bake for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.
Muffin Monday: Round Up
I’ve also had the pleasure of five lovely ladies joining me this week;
First up is Rene, a food writer and editor for Los Angeles Times. Rene is a dog-o-holic. A whisky loving, marathon running, doting wife. She says she’s not much of a baker but click here and you will agree with me when I say, she is. You can follow her on twitter: @latimesfood and @renelynch
Yuri (aka @chefpandita), a culinary school grad, a master sushi instructor and caterer. Obsessed with wine and on her way to becoming an AIS & WSA certified sommelier. A
Francys, Author of Lococina Kitchen. She is a young CIA graduate, professional Chef from Dominican Republic. Worked under renowned Jose Andres in DC. You can follow her on twitter (@francys_mariel) and click here to view her post.
And joining me once again are Marnely and Annapet who were so awesome the last time round. I’m honored that they are a part of Muffin Monday.
Marnely, author of Cooking with Books also writes for Honest Cooking. She did a fabulous article on Fruit leathers recently. Click here to eat breakfast that she is serving us today and follow her on twitter if you’re not already. She’s a riot. @nella22
Annapet (aka @thedailypalette). Anything that I say about Annapet is just not going to do any justice to her talent. Let me for starters tell you that she made the bacon herself. Yes, that’s right. She used Mangalitsa bacon; originally from Hungary or the Balkans, it is the name of three breeds of pigs grown. Click here to learn all about it.
23 Responses to Muffin Monday: Bacon Cheddar Muffins
These muffins knock my socks off. Love ’em!
This was a lot of fun, I looove Muffin Monday :)
Thanks Yuri. Your muffins are gorgeous!
darling, thanks for having me again make muffins with you! You’re an awesome hostess!
Thank you so much for inviting me to bake again with you, Anuradha! Gave me another chance to cook with mangalitsa!
I can totally see how these could work… people eat bacon egg and cheese sandwiches all the time and this really isn’t that different. Now all you need to do is find a way to get a fried egg in there ;-)
Seriously, though… these look really good. :-)
Wow. These look fantastic – muffins, cheese & bacon!! Just add coffee!!
Seriously looking soooo good. XO
The recipe was great! and to have all of us making it is a great idea!
Cant wait to do it again!
Thanks Francy. It was great having you guys. :)
First off girlie, so proud of you and the LA Time Food huge shoutout!! Muffin Mondays are so cheery and fun to wake up to and I always look forward what’s next cause I am muffin crazed. These look great (minus the bacon cough cough) and the round up is lovely!!
Thanks Shulie. xx
wow love the muffin monday hosting! and i bet your hubby LOVED breakfast this morning!! i can’t help but laugh reading your story describing him getting out of bed lol :D
Love bacon and love cheese. your muffins look really delicious
Muffins with bacon and cheddar sounds amazing! Someone mentioned to me the other day to include savory ingredients in a muffin, never would have thought to before:-) YUM!
Congratulations on the LA Times mention! So how do I be a part of the Muffin Mondays brigade? Sounds like a lot of fun. Let me know what’s the plan for next Monday and I’ll try and give it a shot, even though it’ll be eggless as always.
Thanks G! Would love to have you bake for muffin monday. Do I see a blog revival?
Pingback: Muffin Monday: Bacon Cheddar Muffins | The Daily Palette
Oh man, those look incredible!! My brothers would gobble these up so fast. :-)
this would be perfect for my breakfast. thank you for sharing..
Pingback: Muffin Monday: Double Chocolate Muffins with Orange Blossom Water and Fresh Raspberries | The Daily Palette
That is one naughty traditional combo! Marvelous. I’d love to bite into one of those babies.
I know bacon makes everything taste so good! and that crispy bacon for early morning breakfast .. nothing can beat that.
Bookmarked. I’m making these tomorrow