Greeting, ya'll!!! Several family members on Angie's BIG Love of Food Facebook page have been asking me to create a breakfast muffin that was quick, easy and something to grab as ya walk out the door in the morning, well after some research and asking ya'll what your favorite combos are, this is what I came up with. I hope it was worth the wait, we think it was...my hubby took 1 bite, fell off the couch, got up and starting running around the condo proclaiming I was QUEEN of all things food related..ok that didn't really happen but a girl a can dream right? ~snickers~. I secretly want him to make the biggest deal out of everything I serve him, there's nothing wrong with that right?!
I am providing you with these instructions by weight and volume. Obviously, because we are baking we want to be as precise as possible and measuring by weight is the key to that but if you don't have a scale on hand that's ok just follow the ingredients in parenthesis and keep everything else the same.
8 oz AP flour (approx 1 cup)
8 oz milk (1 cup)
4 oz egg (2 large)
4 oz butter (1 stick) melted and cooled slightly
1 tsp salt
1/2 tsp pepper
2 tsp baking powder
4 slices bacon, cooked and finely chopped
1 cup cheddar cheese, shredded
1 T dried chives
1. Preheat oven to 350F
2. In a small bowl combine flour, baking powder and salt; set aside.
3. Meanwhile in a large mixing bowl whisk in milk, eggs, butter, pepper (if using). Then add the dry ingredients, slowly incorporating them. Finally fold in bacon, cheese and chives. Yep, it's really that easy.
4. Fill a muffin pan with liners or use a nonstick cooking spray. Fill each cup about 3/4th full, I used a small ice cream scoop to help me portion them just right. Now, just place in oven and bake for approximately 30 mins or until tooth pick comes out clean & ENJOY!!!
Makes 10 muffins