Warm, melty cheese is nestled
in the center of these quick-mix muffins with bits of crisp-cooked
bacon in every bite.
Tunnel
of Cheese Muffins with Bacon
- 2 cups biscuit mix
5 slices bacon, fried crisp, drained and crumbled
2/3 cup milk
1 large egg, beaten
12 (1/2-inch cubes) of Wisconsin Emmentaler Swiss Cheese or Cheddar
Cheese
- Preheat oven to 400°F
(205°C). Generously butter a 12-muffin pan. Set aside.
- Stir biscuit mix and bacon
together in medium bowl. Add milk and egg, stirring just until
blended.
- Divide half the batter
among the 12 muffin cups.
- Place 1 cube of cheese
in the center of each.
- Top with remaining batter,
spreading to cover cheese completely.
- Bake for 25 minutes, until
golden. Serve hot.
Makes 12 muffins.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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