Thursday, March 24, 2011

Bacon and Egg Muffins

Nonstick vegetable oil spray
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese
1 cup whole milk
7 large eggs (1 in batter, 6 on top of muffins)
5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

Substitutions – I used 10 slices of Canadian bacon instead of regular bacon, I omitted the chives and used 2% instead of whole milk.

Freezer bag containing Bags 1-4
Bag 1 – dry mix (flour, salt, baking powder, sugar and Parmesan)
Bag 2 – Canadian bacon, chopped
Bag 3 – milk + 1 egg
Bag 4 – butter
6 eggs
Jumbo muffin tin

Melt butter then combine with contents of Bags 1-4, mix until no dry spots remain. Remaining 6 eggs DO NOT go in the batter. Follow directions above for spooning batter into tins and cracking 1 egg into each of the 6 muffin cups.

From Edible Seattle Magazine

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