Why not make savoury muffins? 🙂
I’ll warn that the dough seems dry when you make them. It’s up to you whether or not you add more liquid, but I kind of like how they turn out as-is. (These are based off an old recipe I found a few years back, but I don’t recall the source. I apologize if this looks familiar to someone else’s! I did, however, make adjustments based on my own tastes.) This makes 12 muffins.
- 2 C all-purpose flour
- 1.5 C shredded cheddar
- 1/4 C shredded/grated parmesan or asiago cheese (reserve this for sprinkling on top)
- 8-10 bacon strips, cooked & crumbled (I use the Maple Leaf pre-cooked bacon, cook it up and pat it with paper towels really well)
- 1 Tbsp sugar
- 3 tsp baking powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp freshly cracked black pepper
- 2 chopped green onions (could substitute finely chopped onion or some onion powder instead)
- 1/2 tsp paprika (optional)
- 1 egg
- 1 1/4 C milk (or 1 C milk + 1/4 C buttermilk)
- 1/4 C vegetable oil
- Preheat oven to 400F. Lightly grease a muffin pan (12 doz muffins) with cooking spray or oil.
- Mix the first group of ingredients (flour to paprika) in a large bowl.
- In another bowl, beat the egg, milk and oil.
- Stir the wet mixture into the dry mixture just until moistened.
- Fill the muffin cups about 2/3 full.
- Bake at 400F for 15-20 minutes, or until a toothpick comes out of the muffins clean. (I find 15 mins is more than enough.)
- Cool for 5 minutes in the muffin pan before removing to a wire rack. Serve warm but refrigerate once cooled. I find microwaving the muffin for 15-20 seconds before eating heats them up quite nicely!