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!
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 are a bacon lover, and who isn’t, I think you will really enjoy these fabulous muffins.
"I Love Bacon" Breakfast Muffins
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon bacon drippings
- 1 cup milk
- 2 eggs, large, well beaten
- 6 slices bacon, cooked until crisp, drained, and crumbled
For the Sweet Onion Butter:
- 1/4 pound butter, unsalted, at room temperature
- 1/4 cup sweet onion, finely grated
- 1/2 teaspoon garlic powder
- Preheat the oven to 400°F.
- 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.
For The Sweet Onion Butter:
- 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.
- 1/4 pound of butter equals 8 tablespoons or 1 stick.
- 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.