Friday, March 5, 2010

Breakfast in a Muffin

I found this recipe in the same Apple Turnover Murder book that I found the Too Easy Hotdish. I thought it sounded easy, fun and pretty. I think I will be making this again for a brunch or road trip ooh fun for Easter. Just a heads up it does take lots of eggs.
Can you see I broke one yolk.

Breakfast in a Muffin
2 cup all-purpose flour (I used half white/half wheat)
1 heaping tablespoon white (granulated) sugar
½ teaspoon salt
2 and ½ teaspoon baking powder
3 large eggs (I used 4 small)
1 cup whole milk or light cream
½ cup melted butter
12 strips of bacon, fully cooked
12 small or medium eggs
½ cup shredded cheddar, Swiss, or jack cheese

Hannah’s 1st Note: Before you start these muffins, you must decide which type you want to make, You can use regular 12-cup muffin pan, or a jumbo pan that makes 6 muffins.

In a large bowl, combine the flour, sugar, salt and baking powder. Stir them all up together with a fork until the evenly combined.

Break the 3 large eggs into a medium-size bowl and whip them up with a wire whisk.

Add the milk and whisk it in.
Add the melted butter and mix well

Make a well in the bowl with the flour mixture. Dump the liquid mixture into the well and mix it all up with a spoon until everything is well moistened. (This batter is supposed to be lumpy-don’t stir it to smooth.)

Michelle’s Note: I forgot once and mixed the shredded cheese into the batter. The muffins didn’t look as nice, but they tasted every bit as good.

Grease (or spray with Pam) a pan with 12 muffin cups, or a jumbo muffin pan with 6 cups.

Give the batter a final stir, and then put a spoonful of batter in the bottom of the cups, enough to cover the bottom.

Form one strip of cooked bacon into a circle that’ll fit inside your muffin cup. Press it down in the batter like a little circular fence. Do the same for the other muffin cups.

Crack and separate a medium-size egg. Put the whites into a bowl so that you can use them for another recipe later. Slide the yolk inside the little bacon corral you just made. Do the same for the other muffins cups.

Hannah’s 2nd Note: If you are making jumbo muffins, use 2 strips of bacon and two egg yolks for each muffin.

Divide the remaining batter among the partially-filled muffin cups, just spooning it in on top. These muffins don’t rise a lot so they can be filled almost up to the top.

Sprinkle the grated cheese on the tops

Place your muffin tin on a drip pan (just in case) and put it into the oven

Bake the regular muffins at 400 degrees F. for 25 min. Bake the jumbo muffins at 375 degrees F for the same amount of time.

Hannah’s 3rd Note: These muffins can be reheated in the microwave and they’re almost as good right out of the oven.

No comments: