Bacon Cheddar Corn Muffins

Bacon Cheddar Corn Muffins

I have been neglecting my blog for so much of the summer, and I've been feeling pretty guilty about it. It's just crazy how busy people get as they get older. I have realized that the next 6 weekends in a row are booked with at least one obligation for me, and it's a bit daunting. I really feel like I have lost touch with my kitchen this summer, and it's time to rekindle this romance. 

Today is the perfect day for baking, because it's grey out and San Francisco seems to be a bit sleepy. Even though I can't eat these because of my surgery, they spoke to me when I was looking for something tasty to make. This recipe is from a blog called Cinnamon Spice and Everything Nice.

I've always loved corn bread, and this is a fun twist on it to make it filling enough for breakfast on the go. Riley is starting a new job tomorrow, so hopefully he takes some of these to work and makes his coworkers jealous.

Hopefully I will be able to try one of these bad boys before they go bad.

Ingredients:

8 slices bacon

Butter, for greasing pan

3/4 cup chopped onion

1 1/4 cups buttermilk

1/4 cup olive oil

1 large egg, lightly beaten

4 1/2 ounces all-purpose flour (about 1 cup)

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground red pepper or 1/2 teaspoon chile powder

1 cup shredded extra sharp white cheddar, plus more for sprinkling over top

Directions:

1. Cook bacon in a skillet over medium heat until crispy. Remove to a paper towel lined plate. Drain off the grease leaving 1-2 tablespoons behind. Add onion and cook over medium-low heat until soft and tender 5-10 minutes.

2. Preheat oven to 400° degrees. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.

3. In a smallish bowl lightly whisk buttermilk, olive oil and egg together.

4. In a large mixing bowl combine flour, cornmeal, baking powder and soda, salt and red pepper. Make a well in the center and add milk mixture, stir until just moist.

5. Crumble the bacon and mix in half of it with the onion and cheese. Divide equally among baking cups filing about 3/4 of the way full. Sprinkle the tops with the remaining bacon and additional cheese if desired.

 

6. Bake 13-16 minutes or until a toothpick in center comes out with a few moist clingy crumbs. Remove muffins from pan and cool on wire racks.