Muffins – I generally like them sweet and chocolatey and have been quite resistant to trying savoury ones. But my friend has been raving about savoury muffins that a colleague made and I was intrigued. My first foray into bacon dessert was a chocolate bacon brownie, and boy was that a mistake. Then I decided to stick to the basics and try a bacon/cheese combination. I found this recipe on The Stay At Home Chef and thought that it was a simple enough recipe to follow. I made 2 changes, adding sausages because I didn’t have enough bacon and substituting the bacon drippings with vegetable oil. I would have used bacon drippings but I just didn’t have enough. One tip when it comes to frying off bacon would be to cut into small pieces first and frying it into an unheated pan to start frying off the bacon.
Bacon-Sausage Cheese Muffins
- 450g bacon/sausages
- 1/3 cup bacon drippings or vegetable oil
- 1 egg
- 3/4 cup milk
- 1 3/4 cup plain flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 2 cups cheddar cheese or any cheese you prefer
Slice bacon into 1 cm pieces and fry off in an unheated pan until crisp. If using sausage, fry it whole and snip into small pieces. Let cool and measure out 1/3 cup of bacon drippings, if using.
Mix flour, sugar, egg, milk, oil and baking powder in a bowl until just combined. Don’t worry if there are lumps.
Stir in bacon/sausage and cheese until well combined.
Divide mixture evenly into a greased muffin tin (or use muffin liners), this should make about 1 dozen. Put into a pre-heated 205 degree celsius oven for about 20 minutes until golden brown. Skewer should come out clean.
This recipe gives an amazing light and fluffy muffin that is delicious eaten warm or cold. To me, this is breakfast in a muffin and I foresee me making this for a long time to come.