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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 6 |
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Serve these hearty muffins along with salad and a glass of wine or iced tea for a lovely lunch. Ingredients:
1/4 cup canola oil |
8 slices bacon, roughly chopped |
4 medium scallions, thinly sliced |
2 cups all-purpose flour |
1/2 cup yellow cornmeal or 1/2 cup white cornmeal |
1 tablespoon baking powder |
1 tablespoon sugar |
1/2 teaspoon salt |
1 large egg, at room temperature |
2 large egg yolks, at room temperature |
1 cup whole milk |
1 1/4 cups shredded gruyere cheese |
Directions:
1. Spray muffin tins with non-stick cooking spray; set aside.
2. Heat a skillet over medium heat.
3. Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
4. Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
5. Transfer mixture to a large bowl and let cool for 10 minutes.
6. In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
7. Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
8. Stir in the flour mixture until moistened.
9. Fill prepared muffin tins 3/4 full.
10. Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
11. Set muffin pan on a wire rack to cool 10 minutes.
12. Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
13. To store: cool completely, then seal in an airtight container or in freezer bags.
14. Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.
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