These are bangin’. I pulled this recipe off of Allrecipes.com and changed it just a little bit… well, I kind of don’t measure appropriately, so I can’t attest to how much I changed it. For the most part though, it’s an easy, delicious, fairly quick breakfast. I think they’d be good as finger food for a party too since bacon is good any time of the day.
Bacon Cheddar Chive Muffins:
1 package regular bacon
2 cups all-purpose flour
1.5 tablespoons white sugar
2 teaspoons baking powder
A quarter teaspoon salt
1.5 teaspoons garlic powder
4 teaspoons dried chives
Half a cup grated Parmesan cheese
1 cup chopped sharp Cheddar cheese + a little more because I love cheese
1 egg, beaten
Half a cup whole milk
Half a cup cream of mushroom soup
Half a cup vegetable oil
Parchment paper cupcake baking cups
1. Preheat the oven to 400 degrees F. Put a parchment cupcake cup in each hole in your muffin tin. The parchment paper ones work the best because the muffins don’t stick to them and then you can slide them out when you’re ready to plate.
2. Cook your bacon in a large, deep skillet. It took me 3-4 rounds to get all the bacon cooked up. If you don’t know how to cook bacon, I pity you. Just pop it in a pan, flip it over after it starts shriveling up, and then take it out and put it on a plate with a few sheets of paper towels on it to soak up some of the grease. I suggest cooking the bacon to death, it makes it easier to chop up. I also went as far as to pat the bacon down after it cooled down to make it easier to chop as well.
3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese, egg, milk, cream of mushroom soup and vegetable oil. In that order. Dry to wet. Once your bacon is all cooked and chopped, add that too.
– Since I didn’t have a cheese shredder, which the recipe calls for, I just chopped the cheddar up into tiny cubes. This worked fine.
– I put in the recommended amount of garlic powder, but when I tossed all the ingredients I couldn’t smell the garlic anymore so I gave it a couple more shakes. This is totally at your discretion. Eyeballing (or nose-balling it?) worked for me.
– I also gave the chives a couple extra shakes because I thought the dry mixture could use a little more coverage.
4. Spoon the batter into your muffin pan. You can put about the equivalent of 2 big tablespoons (so the cup is about half full). Bake for 25 minutes.
These are so damn good, there are no words. They’re super easy to make since for the most part you’re just putting ingredients together. I can attest these muffins will ensure a GOOD morning. And they make your kitchen smell divine.
Disclaimer: I also included about 2 teaspoons worth of the bacon drippings in the batter. This is the peak of unhealthiness, but makes the bacon flavor more intense. It’s optional depending on the level of artery clogging you are interested in.