“I Love Bacon” Breakfast Muffins

2013-04-24
bacon breakfast muffins
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  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • 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%
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These yummy breakfast muffins are filled with delicious, crispy bacon.

Try them served with scrambled eggs or an omelet for breakfast. What a great start to the day that would be!

Bacon Muffins

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon bacon drippings
  • 1 cup milk
  • 2 large eggs, well beaten
  • 6 slices bacon, cooked until crisp, drained, and crumbled

For the Sweet Onion Butter

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup finely grated sweet onion
  • 1/2 teaspoon garlic powder

Method

Step 1

Preheat the oven to 400°F.

Step 2

Lightly grease a standard 12-cup muffin pan and place it in the oven to heat.

Step 3

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.

Step 4

Bake for 15 to 20 minutes, until golden brown. Let cool on a wire rack.

Step 5

Method For Sweet Onion Butter

Step 6

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.

Note:

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.

These fantastic muffins would also be good served with a luncheon salad.

It is a real treat served with the Sweet Onion Butter, 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.

If you love these breakfast muffins, you will definitely want to have a look at the rest of our muffin recipes. Find them here.

bacon breakfast muffins



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