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Bacon and Cheddar Muffins

by Pat Sinclair

Use sharp Cheddar cheese for these muffins because it adds the most flavor.

Makes 12 muffins

2            cups all-purpose flour
1/3         cup sugar
1            tablespoon baking powder
1/2         teaspoon cinnamon
1/2         teaspoon salt
3/4         cup milk
1/3         cup butter, melted
1/2         teaspoon vanilla
1            egg, beaten
1/2 cup crumbled cooked bacon (about 5 slices)
1/2 cup shredded sharp Cheddar cheese


Heat the oven to 400°F with the oven rack in middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray or grease with shortening.

Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down the sides of bowl.

Stir in the bacon and shredded cheese. Divide the batter into prepared muffin cups, filling about 3/4 full. (If you prefer larger muffins, divide the batter into 10 muffin cups. Place a little water in the empty cups for even baking.)

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool 1 minute and remove from the pan. Serve warm.

Baking Basics and Beyond by Pat Sinclair              
©Surrey Books, 2006

Contact Pat at www.PatCooksandBakes.blogspot.com

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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