Bacon And Gruyere Muffins
- 7 -8 slices smoked bacon (thin slices)
- 2 cups all-purpose flour (10 oz./315 g)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, melted (2 oz./60 g)
- 1 cup milk (8 fl. oz/250 ml)
- 2 tablespoons sour cream or 2 tablespoons plain yogurt
- 3/4 cup finely diced gruyere (3 oz./90 g) or 3/4 cup swiss cheese (3 oz./90 g)
- Preheat oven to 400 F (200 C). Grease 9 standard muffin cups with butter or spray; fill unused cups one-third with water to prevent warping.
- In a frying pan over medium-high heat, cook bacon slices until crisp, 6-8 minutes, turning as needed. Set aside on paper towels to drain. Let cool, then crumble and set aside.
- In a bowl, stir together flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, melted butter, milk, and sour cream until blended. Add egg mixture to dry ingredients and stir just until evenly moistened; batter will be slightly lumpy.
- Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.
- Spoon batter into each muffin cup, filling it level with the rim of the cup.
- Bake until golden, dry, and springy to the touch, about 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature.
- Notes: For added bacon flavor, replace 2 tablespoons melted butter with 2 tablespoons of the bacon fat. If not serving immediately, store muffins in the refrigerator to avoid rancidity.
- These pair well with soup, salad, or omelets.
bacon, flour, sugar, baking powder, salt, egg, unsalted butter, milk, sour cream, gruyere
Taken from www.food.com/recipe/bacon-and-gruyere-muffins-425952 (may not work)