Cheese and Bacon Muffins
These cheesy muffins, loaded with bacon, are wonderful served with breakfast, brunch or supper.
1/2 pound bacon (10 to 12 slices)
1 large egg, beaten
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1/2 cup Grape Nuts™ cereal
- In a skillet, cook bacon until crisp; drain, reserving drippings. Measure drippings. If necessary, add enough cooking oil to measure 1/3 cup. Combine the drippings mixture with the egg and milk. Set aside. Crumble bacon; set aside.
- In a mixing bowl, stir together the flour, sugar, and baking powder. Make a well in the center. Add the drippings-egg mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy. Carefully fold in bacon, cheese, and cereal.
- Fill greased or paper-lined muffin cups about 3/4 full.
- Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until golden. Remove from pans; cool on wire rack.
Makes 12 muffins.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.