Name: Savory Breakfast Muffins with Cheddar and Bacon recipe
Ingredients: All-Purpose Flour: 3 cups. The foundation of our muffins, all-purpose flour provides structure and creates that classic muffin texture. It’s essential to measure your flour correctly – spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the bag as this can compact the flour and lead to denser muffins. For a slightly different texture and flavor profile, you could substitute up to half of the all-purpose flour with whole wheat flour. This will add a nuttier flavor and a slightly denser, more wholesome texture. However, be mindful that using too much whole wheat flour can make the muffins drier, so it’s best to start with a partial substitution.; Baking Powder: 2 tablespoons. Baking powder is the leavening agent that gives our muffins their light and airy texture. It’s a combination of baking soda and an acid, which reacts when moistened and heated to produce carbon dioxide gas, causing the muffins to rise. Ensure your baking powder is fresh; old baking powder can lose its potency, resulting in flat, dense muffins. There isn’t a direct substitute for baking powder in this recipe that will produce the same results. However, if you are in a pinch and have baking soda and cream of tartar, you can make a homemade substitute. For 2 tablespoons of baking powder, you would typically use 1 tablespoon of baking soda and 2 tablespoons of cream of tartar.; Salt: 1 teaspoon. Salt is a crucial ingredient in baking, not just for adding saltiness, but also for enhancing the flavors of all the other ingredients. It balances the sweetness and richness and brings out the savory notes of the bacon and cheddar. Use regular table salt or fine sea salt. If you are using kosher salt, you may need to use slightly more as it is less dense than table salt.; Black Pepper: 1 teaspoon. Freshly ground black pepper adds a subtle warmth and spice that complements the bacon and cheddar beautifully. While ground black pepper is recommended, you can adjust the amount to your preference. For a bolder pepper flavor, you could use coarsely ground black pepper. Alternatively, for a milder flavor, you can reduce the amount or even omit it if you prefer a less peppery muffin.; Eggs: 4 large. Eggs are vital for binding the ingredients together, adding moisture, richness, and structure to the muffins. They also contribute to the golden color and tender crumb. Use large eggs at room temperature for the best results. Room temperature eggs emulsify more easily into the batter, creating a smoother and more cohesive mixture. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes.; Milk: 1 ½ cups. Milk provides moisture and helps to activate the baking powder, contributing to the rise and tenderness of the muffins. You can use whole milk, 2% milk, or even non-dairy milk alternatives like almond milk, soy milk, or oat milk. Whole milk will result in the richest and most flavorful muffins, while lower-fat milk or non-dairy milk will work well too, though they might slightly alter the texture. Buttermilk can also be used for a tangier flavor and extra moistness.; Vegetable Oil: ½ cup. Vegetable oil adds moisture and tenderness to the muffins, keeping them moist for longer. It also contributes to a softer crumb compared to using butter. You can use other neutral oils like canola oil, sunflower oil, or even melted coconut oil. Avoid using strongly flavored oils like olive oil, as they might overpower the other flavors in the muffins.; Cooked Bacon: 8 slices, cooked and crumbled. Bacon is the star of the show, adding a smoky, savory, and salty flavor that is simply irresistible. Use good quality bacon and cook it until crispy. Make sure to drain off any excess grease after cooking to prevent the muffins from becoming greasy. You can use regular bacon, thick-cut bacon, or even turkey bacon for a slightly leaner option. For a vegetarian version, you can omit the bacon or substitute it with vegetarian bacon bits or finely chopped sun-dried tomatoes for a savory element.; Shredded Cheddar Cheese: 2 cups. Sharp cheddar cheese is the perfect complement to the bacon, adding a tangy, cheesy, and slightly sharp flavor that melts beautifully into the muffins. Use sharp or extra-sharp cheddar for the most pronounced flavor. You can also experiment with other types of cheese, such as Monterey Jack, Gruyere, or a blend of cheddar and pepper jack for a spicier kick. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has a better flavor.; Optional Add-ins: Chopped chives, green onions, or jalapeños (for a spicy kick). Feel free to customize your muffins by adding in other savory ingredients. Chopped fresh chives or green onions add a mild oniony flavor and a touch of freshness. If you like a bit of heat, finely chopped jalapeños (seeds and membranes removed for less heat) can add a spicy kick. Other possible add-ins include roasted red peppers, spinach, or crumbled sausage.

Ingredients

All-Purpose Flour: 3 cups. The foundation of our muffins, all-purpose flour provides structure and creates that classic muffin texture. It’s essential to measure your flour correctly – spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the bag as this can compact the flour and lead to denser muffins. For a slightly different texture and flavor profile, you could substitute up to half of the all-purpose flour with whole wheat flour. This will add a nuttier flavor and a slightly denser, more wholesome texture. However, be mindful that using too much whole wheat flour can make the muffins drier, so it’s best to start with a partial substitution.

Baking Powder: 2 tablespoons. Baking powder is the leavening agent that gives our muffins their light and airy texture. It’s a combination of baking soda and an acid, which reacts when moistened and heated to produce carbon dioxide gas, causing the muffins to rise. Ensure your baking powder is fresh; old baking powder can lose its potency, resulting in flat, dense muffins. There isn’t a direct substitute for baking powder in this recipe that will produce the same results. However, if you are in a pinch and have baking soda and cream of tartar, you can make a homemade substitute. For 2 tablespoons of baking powder, you would typically use 1 tablespoon of baking soda and 2 tablespoons of cream of tartar.

Salt: 1 teaspoon. Salt is a crucial ingredient in baking, not just for adding saltiness, but also for enhancing the flavors of all the other ingredients. It balances the sweetness and richness and brings out the savory notes of the bacon and cheddar. Use regular table salt or fine sea salt. If you are using kosher salt, you may need to use slightly more as it is less dense than table salt.

Black Pepper: 1 teaspoon. Freshly ground black pepper adds a subtle warmth and spice that complements the bacon and cheddar beautifully. While ground black pepper is recommended, you can adjust the amount to your preference. For a bolder pepper flavor, you could use coarsely ground black pepper. Alternatively, for a milder flavor, you can reduce the amount or even omit it if you prefer a less peppery muffin.

Eggs: 4 large. Eggs are vital for binding the ingredients together, adding moisture, richness, and structure to the muffins. They also contribute to the golden color and tender crumb. Use large eggs at room temperature for the best results. Room temperature eggs emulsify more easily into the batter, creating a smoother and more cohesive mixture. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes.

Milk: 1 ½ cups. Milk provides moisture and helps to activate the baking powder, contributing to the rise and tenderness of the muffins. You can use whole milk, 2% milk, or even non-dairy milk alternatives like almond milk, soy milk, or oat milk. Whole milk will result in the richest and most flavorful muffins, while lower-fat milk or non-dairy milk will work well too, though they might slightly alter the texture. Buttermilk can also be used for a tangier flavor and extra moistness.

Vegetable Oil: ½ cup. Vegetable oil adds moisture and tenderness to the muffins, keeping them moist for longer. It also contributes to a softer crumb compared to using butter. You can use other neutral oils like canola oil, sunflower oil, or even melted coconut oil. Avoid using strongly flavored oils like olive oil, as they might overpower the other flavors in the muffins.

Cooked Bacon: 8 slices, cooked and crumbled. Bacon is the star of the show, adding a smoky, savory, and salty flavor that is simply irresistible. Use good quality bacon and cook it until crispy. Make sure to drain off any excess grease after cooking to prevent the muffins from becoming greasy. You can use regular bacon, thick-cut bacon, or even turkey bacon for a slightly leaner option. For a vegetarian version, you can omit the bacon or substitute it with vegetarian bacon bits or finely chopped sun-dried tomatoes for a savory element.

Shredded Cheddar Cheese: 2 cups. Sharp cheddar cheese is the perfect complement to the bacon, adding a tangy, cheesy, and slightly sharp flavor that melts beautifully into the muffins. Use sharp or extra-sharp cheddar for the most pronounced flavor. You can also experiment with other types of cheese, such as Monterey Jack, Gruyere, or a blend of cheddar and pepper jack for a spicier kick. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has a better flavor.

Optional Add-ins: Chopped chives, green onions, or jalapeños (for a spicy kick). Feel free to customize your muffins by adding in other savory ingredients. Chopped fresh chives or green onions add a mild oniony flavor and a touch of freshness. If you like a bit of heat, finely chopped jalapeños (seeds and membranes removed for less heat) can add a spicy kick. Other possible add-ins include roasted red peppers, spinach, or crumbled sausage.

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Instructions

Preheat Oven and Prepare Muffin Tin: Start by preheating your oven to 375°F (190°C). This is crucial as a properly preheated oven ensures the muffins rise evenly and bake through without burning. While the oven is heating, prepare your muffin tin. You can use either paper liners or grease the muffin tin thoroughly with cooking spray or butter. Liners make cleanup easier, but greasing directly can result in slightly crispier edges on the muffins. If using paper liners, ensure they are securely placed in each muffin cup.

Whisk Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 2 tablespoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisking is important as it aerates the flour and evenly distributes the baking powder and salt throughout the mixture. This ensures consistent rising and flavor in each muffin. Make sure there are no lumps of baking powder remaining.

Whisk Wet Ingredients: In a separate medium-sized bowl, whisk together the wet ingredients: 4 large eggs, 1 ½ cups of milk, and ½ cup of vegetable oil. Whisk until the eggs are well combined with the milk and oil, creating a smooth and homogenous mixture. Similar to the dry ingredients, this step ensures even distribution and proper emulsion of the wet components.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. It is crucial not to overmix the batter at this stage. Overmixing develops the gluten in the flour, which can result in tough and dense muffins. Mix only until the flour streaks disappear and the batter is just moistened. A few lumps are perfectly fine and even desirable.

Add Bacon and Cheddar Cheese: Gently fold in the cooked and crumbled bacon (8 slices) and shredded cheddar cheese (2 cups) into the batter. Distribute the bacon and cheese evenly throughout the batter, ensuring that each muffin will have a good amount of both. Again, be careful not to overmix during this step; gentle folding is key to maintaining a tender muffin texture.

Fill Muffin Tin: Using an ice cream scoop or a large spoon, divide the batter evenly among the prepared muffin cups. Fill each cup about two-thirds to three-quarters full. This allows enough room for the muffins to rise without overflowing. If you want to add a little extra visual appeal and cheesy flavor, you can sprinkle a little extra shredded cheddar cheese on top of each muffin before baking.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. The muffins should be golden brown on top and spring back lightly when gently pressed. Rotating the muffin tin halfway through baking can help ensure even browning.

Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool in the tin for about 5-10 minutes. This allows the muffins to set slightly and makes them easier to remove from the tin. After the initial cooling period, carefully transfer the muffins to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms of the muffins from becoming soggy. However, these savory muffins are delicious served warm as well! Enjoy them immediately while they are still warm and cheesy, or let them cool to room temperature for later.

Nutrition

Serving Size: one normal portion
Calories: 280-320 kcal
Sugar: 2-3g
Sodium: 400-500mg
Fat: 18-22g
Saturated Fat: 8-10g
Unsaturated Fat: 8-12g
Carbohydrates: 20-25g
Fiber: 1-2g
Protein: 10-12g
Cholesterol: 80-100mg