Breakfast Muffins
Ingrediënten
Makes 3½ dozen
Prep: 30 min., Cook: 12 min., Bake: 18 min.
- 8 bacon slices
- ½ small sweet onion finely chopped
- 2 cups all-purpose baking mix
- 1 cup white cornmeal mix
- ½ 10-ounce block extra-sharp Cheddar cheese, shredded
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
Instructies
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Crumble bacon; set aside.
- Sauté onion in hot drippings 2 to 3 minutes or until tender.
- Set aside.
- Combine baking mix and next 3 ingredients in a large bowl; make a well in center of mixture.
- Whisk together 1 cup milk and eggs; add to cheese mixture, stirring just until dry ingredients are moistened.
- Stir in bacon and onion.
- Spoon batter into lightly greased miniature muffin pans, filling two-thirds full.
- Bake at 425° for 18 minutes or until muffins are golden.
- Remove muffins from pans.
- Serve muffins warm, or let them cool on wire racks.
Notes / Tips / Wine Advice:
Note:
For testing purposes only, we used Bisquick All-Purpose Baking Mix.To Make Ahead:
Place baked muffins in zip-top freezer bags, and freeze up to 1 month. Thaw overnight in refrigerator, and reheat at 350° for 5 minutes or until warm.--------------------------------------------------------------------------------------------------
