Today, in lieu of depressing everyone with a story of “same ol’ same ol’”, I’ll tell you about my adventures in baking. This morning I made Bacon Cheddar Chive Muffins BUT!!!!! I made some changes to the basic recipe.
The original recipe is:
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease
12 muffin cups or use paper liners.
2 In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan
cheese, cheddar cheese and crumbled bacon.
3 In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this
mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
4 Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Changes made:
Self-rising flour instead of baking powder and salt. (convenience much?)
Omitted the mushroom soup and upped the milk to 2 1/2 cups
halved the oil to 1/4 C
Omitted the chives to make them kid-friendly
They’re great stand-alone muffins, but to serve with a soup or a meal, I’d use extra-sharp cheddar, minced garlic, and fresh herbs for an extra flavor BOOM.
To make them kid-friendly, I stuck the bacon in the freezer for a few minutes to firm up and diced it small before cooking. And I may leave out the parmesan next time – the flavor didn’t really stand out all that well.
Enjoy!