Publisher Photo
Publisher Photo
The first time I made these muffins, my husband thought he'd gone to heaven! I found the recipe in an old cookbook and added more spices for a little extra zip.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon lemon-pepper seasoning
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil

Directions

In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Bacon Cheese Muffins in Best of Country Breads 2000, p23

Nutritional Facts

1 each: 200 calories, 11g fat (4g saturated fat), 34mg cholesterol, 294mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 2 cups all-purpose flour
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon lemon-pepper seasoning
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  1. In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Bacon Cheese Muffins in Best of Country Breads 2000, p23

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