| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Grated Gruyere cheese; (about 4 ounces) |
| 1/3 |
c |
Finely chopped scallion |
| 3/4 |
c |
Milk |
| 1 |
lg |
Egg |
| 1 |
tb |
Dijon mustard |
INSTRUCTIONS
Preheat oven to 425F. and butter twelve 1/3-cup muffin tins.
In a skillet cook bacon over moderately low heat until crisp and
transfer to paper towels to drain, reserving 1/4 cup bacon fat.
Crumble bacon.
In a bowl whisk together flour, baking powder, sugar, salt, Gruyere,
scallion, and bacon. In a small bowl whisk together milk, egg,
mustard, and reserved bacon fat. Add milk mixture to flour mixture,
stirring until just combined (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15
to 20 minutes, or until golden and a tester comes out clean.
Makes 12 muffins.
Gourmet November 1994
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