| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Sourdough, Muffins |
12 |
Muffins |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Shredded cheddar cheese 2-oz |
| 1 |
|
Egg |
| 1/2 |
c |
Sourdough starter |
| 2/3 |
c |
Milk |
| 1/3 |
c |
Vegetable oil or bacon drippings |
INSTRUCTIONS
In a skillet, cook bacon over medium heat until crisp. Reserve bacon
drippings, if desired. Drain cooked bacon on paper towels. Crumble and set
aside. Grease 12 muffin cups or line with paper liners; set aside. Preheat
oven to 400~F. In a large bowl, sitr together flour, baking powder, baking
soda, salt and sugar. Stir in cheese; set aside. In a medium bowl, beat
egg. Stir in sourdough starter, milk and oil or drippings. Add to flour
mixture. Stir with fork until dry ingredients are just moistened. Fold in
crumbled bacon. Fill prepared muffin cups 2/3 to 3/4 full with batter. Bake
in preheated oven 20 to 25 minutes or until golden brown. Remove from
muffin cups. Serve hot.
Great for breakfast with a glass of orange juice! These turned out
absolutely WONDERFUL. I would suggest greasing the muffin tins very well.
The cheese tends to make them stick a little!
Formatted to MM by SALlie Kratz. From THE SOURDOUGH COOKBOOK by Rita
Davenport.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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