I’m having issues uploading photos to my tablet, so I will add them as soon as I can.
This is funny because this recipe was going to be something different until I made a few changes to it and just decided to leave it at what I have here.
Buttermilk, Bacon, and Cheese Muffins – makes 12 muffins
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
6 slices bacon, cooked til crisp and crumbled
2 tablespoon green onions, chopped
3/4 cup shredded Monterey Jack/Cheddar cheese
1 cup buttermilk
5 tablespoons butter, melted
Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin and set aside.
In a large bowl, mix together flour, salt, baking powder, baking soda, sugar, bacon, green onion, and cheese.
In a small bowl beat egg.
Add buttermilk and melted butter. Mix til combined.
Add buttermilk mixture to flour mixture and fold until batter is not longer dry.
Fill muffin cups using about 2-3 tablespoons of batter for each cup.
Bake for 20 minutes.
Remove from tray and serve warm.
I rate everything I bake on a scale of 1-4 with 4 being the best and these Buttermilk, Bacon and Cheese Muffins earned 2 1/2 rolling pins.
I thought they were just a tad bit dry.
I liked the taste of them and really liked the cheese and the onion.
Make sure you grease the muffin tin REALLY well because the bits if cheese will have the muffins sticking to the sides of the pan.
Having never had savory muffins before, these were pretty good.
I give you BIG baking hugs and muffins!