These cheesy, bacon-y muffins have been a staple on our family's Christmas breakfast table for as long as I can remember. Each year my mom makes these and also cranberry eggnog muffins and banana muffins for breakfast on Christmas morning along with different fruit plates and cheeses.
It's not Christmas yet, but I really really wanted these and it turns out there is no law preventing me from making them all year round. So I called up my mom, got the recipe and whipped up a batch to bring camping with us.
The only difficult part of making them is not eating the bacon before it gets put into the batter. I cook it really crispy then sort of crunch it between paper towels to break it into little pieces. You could also tear it up with your hands, but that is faar too tempting for me.
Once the bacon has been torn into pieces put it aside and make the batter. Keep an eye on the bacon though, even if you personally restrained yourself from eating it, it is still likely to disappear into the bellies of those walking through the kitchen.
The muffins survived cooling off and I packed them up to eat on our camping trip.
We were right by the beautiful river where some kayaking competitions were taking place. I attempted wading around in the river in hopes of going for a swim but the water was freezing! The fact that I had been wearing a toque all day should have tipped me off.
(For any non-canadians a toque is a winter hat)
My boyfriend had cooked up a big pot of chili with lots of meat, beans, and chipotle peppers and we served it up with a dollop of sour cream. While it was heating up I made a tray out of tinfoil and stuck the muffins in it over the fire because they are the best when they are served warm.
Cheddar Bacon Muffins (make double batch! They freeze really well)
1 1/2 cups flour
1 tbsp baking powder
1/2 tbsp sugar
1 cup shredded sharp cheddar cheese (I think these would also be good with other cheeses)
1 package of bacon (1lb) cooked and torn/crumbled into pieces
1 cup milk
1/4 cup oil
1. Preheat oven to 375
2. Stir together the dry ingredients and stir in the cheese and bacon
3. Beat egg, milk, and oil together then mix in with the dry ingredients until just combined. Do not over beat, don't worry if there are a few lumps.
4. Spoon into well greased (Tip below) muffin tins and bake for 15-20 minutes
Tip: These muffins love to stick to muffin papers because of all the cheese. To skip the annoying step of having to peel off the papers you can bake them straight in the tins ONLY if you grease them very very well.
I have baking spray that I layer on, but a good greasing of butter would work too. Run a knife along the edge of the muffin after you pull them out of the oven and they will come out of the pan just fine.