Bacon Cheddar Muffins Recipe
Ingredients
| Milk | 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Egg | 1 | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3 slices bacon, crisply cooked and crumbled | ||
| Red cayenne pepper | 1 To taste | |
Directions
1. Line 6-cup muffin ring with paper baking cups.
2. Beat milk, oil and egg in medium bowl with fork. Stir in remaining ingredients except paprika, all at once, just until flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle with paprika.
3. Microwave uncovered on high 2 to 3 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)
4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.
2. Beat milk, oil and egg in medium bowl with fork. Stir in remaining ingredients except paprika, all at once, just until flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle with paprika.
3. Microwave uncovered on high 2 to 3 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)
4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.
Chef
