These savory muffins are inspired by Cheddar, pancetta, and spring onion muffins in the August 2010 Delicious magazine that I picked up when we were in the UK. The concept, combined with the magic of Michael Ruhlman’s book Ratio, has created this new MHC muffin.
I’ve been looking for new options for the lunchboxes / bentos for this coming year, and this may well be part of the rotation, especially because they can be frozen. I like make ahead foods; it makes preparing bentos that much easier.
Bacon and Sharp Cheddar Cheese Muffins
INGREDIENTS
2 1/2 C flour (12 ounces)
3/4 C sugar (6 ounces)
1 1/2 tsp salt
3 tsp baking powder
1 1/2 C milk (12 ounces)
1 stick butter (4 ounces), melted
1/4 C vegetable oil (2 ounces)
3 large eggs
2 T green onion or chives
3 ounces bacon, cooked and crumbled
4 – 5 ounces sharp cheddar cheese
to add spiciness, include one or more of these optional ingredients
1 tsp cayenne pepper (optional)
1 jalepeno, finely chopped (optional)
1 tsp dry mustard (optional)
DIRECTIONS
1. Combine flour, sugar, salt, and baking powder in a large bowl.
2. Combine milk, butter, oil and eggs in another bowl.
3. Add dry ingredients to wet ingredients. Stir to just combine.
4. Fold in onion, bacon, and cheese.
5. Spoon into muffin tins (buttered, if unlined).
6. Bake 350 degrees, 23 minutes, or until toothpick comes out clean.
7. Cool 5 minutes in pan. Remove to cooling rack to continue cooling.
Yield: 18-20 large or 24 smaller; approx 190 cal per muffin (smaller)
These can easily be made to mini-muffin size.
