There was no way I couldn't make these muffins when I saw them on my friend's food blog. Bacon and cheese in a biscuit-like muffin? It didn't take me very long to determine that these needed to be made for breakfast. Served with eggs and fruit, of course. Because I will warn you right now: just like eating bacon and a slice of cheese toast do not make a complete meal, neither do a couple of Bacon and Swiss Muffins. Although these muffins are so wonderfully savory and delicious, you do run the risk of getting a bacon hangover that will compel you to nap by about 9 am. You've been warned.
Bacon and Swiss Muffins
(adapted from Virtual Goody Plate)
Makes 1 dozen
8 thin slices smoked bacon
2 cups flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
1 egg, room temperature
4 tablespoons butter, melted*
1 cup milk, room temperature
2 tablespoons sour cream or plain yogurt
3/4 cup finely diced Swiss cheese (about 3 to 4 ounces)
1) Roughly chop the bacon slices. In a frying pan over medium-high heat, cook the bacon slices until crisp, 6-8 minutes, turning as needed. Using tongs, transfer to paper towels to drain. Let bacon cool, then crumble, if desired. Set aside.
2) In a bowl, stir together the flour, sugar, baking powder and salt.
3) In another bowl, whisk together the egg, melted butter, milk and sour cream until blended. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy.
4) Using a large rubber spatula, fold in the bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter evenly into prepared muffin cups.
5) Bake at 400 degrees until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature. Enjoy!
*For added bacon flavor, replace 2 tablespoons of the melted butter with 2 tablespoons bacon grease.