Buttermilk Bacon Muffins
Apples and smoky bacon are a wonderful combination anytime, and they make a good-tasting muffin, too.
Serve these for breakfast with fried or scrambled eggs or with a bowl of hot cereal. Store leftover muffins in the refrigerator.
Equipment
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Oven
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Frypan
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Medium bowl
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Small bowl
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Toothpick
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Blender
Ingredients
- 1 cup (8 fl oz/250 ml) water, boiling
- ½ cup (2 ½ oz/75 g) yellow cornmeal
- 1 teaspoon salt
- 2 cups (10 oz/315 g) all- purpose (plain) flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 cup (8 fl oz/250 ml) buttermilk
- 1 egg
- 1/3 cup (3 oz/90 g) unsalted butter, Melted
Instructions
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Preheat an oven to 400˚F (200˚C).
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Butter standard muffin tins.
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In a frying pan, fry the bacon until crisp.
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Remove to paper towels to drain and cool.
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Crumble the cooled bacon and set it aside.
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In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, and salt. Set aside.
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In a small bowl whisk together the buttermilk, oil, and egg until smooth.
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Add to the combined dry ingredients, along with the apple and the reserved bacon, and stir just until blended.
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Spoon into the prepared muffin tins, filling each cup about three-quarters full.
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Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
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Cool in the tins for 3 minutes, then remove.
Notes
Make this Buttermilk Bacon Muffins and please let us know your experience.
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