I saw this recipe in my Better Homes and Garden magazine and few weeks ago, and they just look so scrumptious to me, so I decided to make them tonight for dinner. The boys started complaining about them as soon as they saw the picture in the magazine. Winston "helped" me mix the muffins since Malcolm and Quinn were doing homework, and I think it helped warm him up to them. In the end, they all loved them. Well I have some weird children and Quinn and Winston both pulled the bacon off, but other then that, they all raved about them. It is a super plus when the kids will eat them. Both Quinn and Winston gave me a thumbs up while they were eating them, and they both moaned while eating them, which they both do when they really like food. Ha! I'm sure dipping them in maple syrup sure helped. We talked about freezing them and trying them for breakfast on other days too, so we'll see how that goes, or how they go as leftovers.
Bacon-and-Egg Muffins
Ingredients
4 slices bacon, cut in thirds
5 eggs
Salt and ground black pepper
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
Maple or cane syrup (optional)
Directions
Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.
Directions
Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.
