- June 27, 2012 at 9:46 pm #307195
4 slices bacon, cut into thirds
1 cup AP flour
1/2 cup yellow cornmeal (I used corn meal mix-worked fine)
2 tbsp sugar
2 1/2 tsp baking powder
1 cup milk
1/4 cup oil or melted butter
1/2 cup shredded cheddar cheese
1. Preheat oven to 400. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp drippings to skillet. For scrambled eggs, in a small bowl beat three of the eggs, 2 tbsp water, and a dash each of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl; set aside.
2. Brush twelve 2 1/2 in muffin cups with some remaining bacon drippings. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Combine milk, oil, and remaining two eggs in bowl. Stir into flour mixture; Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full)
3. Place one bacon piece on each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup if desired.
Makes 12 servings.
To ensure tender muffins, stir the batter together just until combined but not completely smooth.
You must be logged in to reply to this topic.