Categories: Breakfast, Muffins
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
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Spray muffin tins with non-stick cooking spray; set aside.
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Heat a skillet over medium heat.
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Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
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Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
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Transfer mixture to a large bowl and let cool for 10 minutes.
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In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
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Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
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Stir in the flour mixture until moistened.
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Fill prepared muffin tins 3/4 full.
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Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
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Set muffin pan on a wire rack to cool 10 minutes.
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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).
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To store: cool completely, then seal in an airtight container or in freezer bags.
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Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.