RCI-BR.003.0025.001
Bacon Muffins
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- fried bacon crisp and chopped½ cup
- 3 tablespoons
- 2½ teaspoons
- 1 unit
- ½ teaspoon
- 1 cup
- 3 tablespoons
Method
1
Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with bacon grease or non-stick spray.
2
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
3
Fold the chopped crispy bacon pieces into the dry ingredients using a spatula until distributed throughout.
4
Create a well in the center of the dry ingredients and pour in the beaten egg, milk, and bacon grease.
5
Stir the wet ingredients into the dry mixture until just combined, leaving some small lumps in the batter—do not overmix.
6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7
Bake for 18–22 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
20 minutes
8
Remove the muffin tin from the oven and let cool in the pan for 5 minutes before turning out onto a wire rack.