Bacon Spinach Muffins

Name: Bacon Spinach Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 6 bacon strips, diced; 1/2 cup butter, softened; 2 tablespoons sugar; 1 large egg; 1/2 cup sour cream; 1/2 cup whole milk; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup crumbled feta cheese; 1/4 cup finely chopped onion; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

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

6 bacon strips, diced
1/2 cup butter, softened
2 tablespoons sugar
1 large egg
1/2 cup sour cream
1/2 cup whole milk
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crumbled feta cheese
1/4 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

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.
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).
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.

Originally published as Super Savory Greek Muffins in Simple & Delicious January/February 2008

Reviews

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cherrypip

Apr 12, 2011

Hmm...how do I get the tops browned without overcooking and drying them out? I took them out of the oven and they were practically white! :-OThey taste better than they look...and they dont look bad really, just not what I was expecting. I used Daisy sour cream, which was fine. Also, I might consider adding some black pepper to the recipe. The last thing is, I would also consider using a non stick pan with spray oil and skip the muffin cups all together---the paper cups became saturated and looked greasy, eventhough the muffins are not greasy at all! Bottom line, not what I expected, but worth trying to at least see what came out! :)