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

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.

Email to a friend | Print this recipe | Back