"I Love Bacon" Breakfast Muffins
These yummy breakfast muffins are filled with delicious, crispy bacon.
Imagine them served with scrambled eggs or an omelet for breakfast.
What a breakfast treat that would be!
Lightly grease a standard 12-cup muffin pan and place it in the oven to heat.
In a large bowl, sift together the flour, baking powder, salt, and sugar. Add the bacon drippings, milk, and eggs and stir to blend. Fold the crumbled bacon into the batter and mix until blended. Spoon the batter into the hot muffin pan.
Bake for 15 to 20 minutes, until golden brown. Let cool on a wire rack.
Makes 1 dozen.
For the Sweet Onion Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
In a medium bowl, combine the butter, onion, and garlic powder and blend well. Pack the mixture into a butter mold or place it in a serving container and chill it in the refrigerator before using.
Makes 3/4 cupNote: The butter will keep for about 4 days in the refrigerator. It can also be heated and served as a sauce over steak, hamburgers, or vegetables.
Nutritional Analysis Per Serving
(Numbers based on the muffin recipe only, not adding in the butter)
Calories 169; Calories from Fat 63; Total Fat 7.0g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 43mg; Sodium 290mg; Total Carbohydrates 18.7g; Dietary Fiber 0.6g; Sugars 2.2g; Protein 7.5g; Vitamin A 2%; Vitamin C 0%; Calcium 9%; Iron 8%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
These fantastic muffins would also be good served with a luncheon salad.
It is a real treat served with Sweet Onion Butter (recipe follows), and you just may have to make more of both.
Both of these yummy recipes come from a great Southern cookbook called Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan Aller.
It is a delightful cookbook. You can find our review of it here.
If you love these breakfast muffins, you will definitely want to have a look at the rest of our muffin recipes. Find them here.
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