Bacon Cheese Muffins

Juu­u­ust enough break­fast cere­al to pre­tend it’s healthy!

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  • Ingre­di­ents:
  • 12 lb. bacon (10−12 slices)
  • Veg­etable oil
  • 1 egg
  • 34 cup milk
  • 1 34 cup flour
  • 14 cup sug­ar
  • 1 tbsp. bak­ing pow­der
  • 1 cup shred­ded ched­dar cheese
  • OPTIONAL: 12 cup crunchy nugget-like cere­al (e.g., Hon­ey Bunch­es of O’s)

In large skil­let, cook bacon over medi­um heat until crisp. Drain, reserv­ing drip­pings.

If nec­es­sary, add oil to the drip­pings to make 13 cup.

In a small bowl, com­bine drip­pings, egg, and milk; set aside.

Crum­ble bacon; set aside.

Pre­heat oven to 400°.

In large bowl, com­bine flour, sug­ar, and bak­ing pow­der. Make a well in the cen­ter.

Add drip­pings mix­ture all at once to flour mix­ture. Stir until just moist­ened; bat­ter will be lumpy.

Fold in bacon, cere­al, and cheese.

Spoon into greased muf­fin tins. Bake at 400 ° for 15–20 min­utes or until done.

Remove from pan and cook on rack.

Makes 12 muffins.