When I was first married, I found a muffin recipe that called for bacon. I modified it through the years and came up with this recipe. It's become a favorite breakfast treat for my husband and me. He grew up in northern New Mexico and thinks most foods benefit from the addition of green chilies.
- 10 bacon strips
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 cup milk
- 1 egg
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/4 cup diced green chilies
- In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside. In a large bowl, combine flour, sugar and baking powder. In a bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 14 servings.
Originally published as Southwestern Savory Muffins in Country February/March 1997, p49
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