Bacon Spinach Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1 dozen.
A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!—Rebecca Lindamood, Belfast, New York
Ingredients
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6 bacon strips, diced
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1/2 cup butter, softened
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2 tablespoons sugar
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1 large egg
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1/2 cup sour cream
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1/2 cup whole milk
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup crumbled feta cheese
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1/4 cup finely chopped onion
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Directions
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1.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg.
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2.
Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use).
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3.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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