A fun Saturday morning breakfast!
BACON AND EGG MUFFINS
4 slices of bacon, cut into thirds
1 cup flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 cup milk
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
maple syrup for serving
Heat oven to 400F. Place paper liners into 20 mini muffin cups.
In a large skillet cook bacon just until it begins to crisp. Drain bacon on paper towels. Wipe out pan.
For scrambled eggs, in a small bowl, beat three of the eggs, 2 tablespoons of water and a dash of salt and pepper. Cook eggs in hot skillet over medium heat, stirring occasionally, until set.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder and 1/2 teaspoon salt. Combine milk, oil and remaining two eggs in a bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups.
Place one piece of bacon onto each muffin. Bake for 15 to 17 minutes, or until light brown and a toothpick inserted in the center comes out clean. Cool slightly in a pan on a rack. Remove from pans and serve with syrup if desired.
Recipe adapted from Better Homes and Gardens, April 2012