As far as flavors go, savory isn’t my thing. Of the five basic tastes, Umami is probably taking home the bronze. Doesn’t mean I’ll scoff at a cheese plate, but I’ll always opt for ice cream and potato chips if given the choice. This preference is probably why I rocked a 40-inch waist throughout high school. Now that age has given me a little self control, I’ve also gained an appreciation for richer tasting foods like these here muffins*. Anyway, who doesn’t love the combination of bacon and cheese? I mean, really.
*The only reason these are called muffins is they were made using a muffin pan. Otherwise, I’d consider these biscuits.
- 4 – 5 slices bacon, thick sliced
- 2 tablespoons butter
- 1/4 cup minced fresh chives
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup milk*
- 1 and 1/4 cup cheddar cheese, shredded
Cook bacon until crisp however you want (I usually use throw it on a baking sheet and into the oven). Cool and crumble. Set aside.
Preheat oven to 350.
Prepare a 12 muffin tin (butter ane flour, non-stick spray, cupcake liners, etc.)
Microwave butter for 30 seconds, add chives, set aside and allow to cool to room temperature.
Fully combine eggs and milk using a whisk.
Add butter/chive mixture, cheese and crumbled bacon.
In a small bowl, whisk together flour, baking powder, salt and sugar.
Add flour mixture to egg mixture until just combined. It’s super thick, so I went with a wooden spoon.
Divide mixture evenly into prepared muffin cups. If you’ve got a spring-action ice cream scooper, it’s kind of perfect for this.
Bake 20- 25 minutes, or until muffin tops just begin to brown.
Remove from oven and tin, and cool on a wire rack.
- Turn off your phone and enjoy some alone time with your new muffin friends.