Bacon and Cheese Muffins


Extra-sharp cheese mingles with Dijon mustard for great flavor in these muffins loaded with bacon. For a subtle flavor, try a milder Cheddar and less bacon.

For the perfect accompaniment to a bowl of hearty soup, you can’t beat these savory muffins.

1 pound bacon

1 cup finely chopped green onions

1 teaspoon salt

1 teaspoon freshly ground pepper

 1 ½  teaspoons caraway seeds (optional)

3 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons sugar

2 large eggs

 11/2 cups milk

3 tablespoons Dijon mustard

3 tablespoons shortening, melted and cooled

2 cups (8 ounces) shredded extra-sharp Cheddar cheese

Cook bacon until crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside.

Saute green onions with salt, pepper, and, if desired, caraway seeds in reserved bacon drippings over medium heat until onion is tender; set aside. Combine flour, baking powder, soda, and sugar; stir well.

Combine eggs, milk, mustard, shortening, with the green onion mixture. Add to dry ingredients, stirring just until moistened. Stir in cheese and crumbled bacon.

Spoon batter into greased muffin pans. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on wire racks.

Yield: 1 ½  dozen.

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