Great anytime, breakfast or dinner, brunch or lunch. Try bacon and onion muffins with your favorite spread or Jalapeño Pepper Jelly for a special treat. Don’t forget to add the sesame seeds – they’re toasted! – for the finishing touch.
Description
Serve muffins with a good Texas pepper jelly.
Ingredients
- 1/2 pound bacon
- 1/4 cup chopped onion
- 2-1/4 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, slightly beaten
- 1/3 cup milk
- 1 cup sour cream
- 1 tablespoon sesame seeds, toasted
Instructions
- Preheat oven to 375°F.
- Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Crumble into small bits.
- Sauté onion in 1 tablespoon of the bacon drippings until just tender (do not brown). Set aside to cool.
- Sift together the flour, baking powder, baking soda and salt in a large mixing bowl. Set aside.
- Combine the eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and onion.
- Spoon batter into greased muffin-pan cups, filling two-thirds full. Sprinkle with sesame seeds. Bake in 375°F oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
- Makes 12 muffins.
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