I enjoy baking muffins and besides corn muffins don't have many savory versions that I make...I'm correcting that. Savory muffins are perfect on the side of soup and/or salad suppers and since muffins are technically quick-breads, no real effort to make and take a simple supper to a new level.
Bacon & Cheese Muffins
1 cup Cheese Flavored Crackers
3/4 cup milk
1 egg, beaten
2 Tbs butter, melted and cooled
3 slices bacon, cooked crisp, drained and minced
1/2 cup sifted flour
1 1/2 tsp double acting baking powder
1/4 tsp salt
1 cup shredded sharp cheddar
Crush crackers into fine crumbs. Stir milk into crumbs and let stand 10 minutes. Add egg, butter and bacon, beating well. Sift flour, baking powder and salt together; stir into first mixture until just moistened. Add cheese and lightly mix in. Do not beat or over mix. Divide into 6 large muffin tins oiled on bottom only. Bake in preheated 425°F oven for 25 minutes, or until well risen, browning and shrinking from sides. Remove from tins and serve hot.
Posting to Gooseberry Patch's first Recipe Roundup, Miz Helen's Full Plate Thursday and Michael's Foodie Friday.