Crunchy bacon and green chile muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon |
| 2 | cups | Flour |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| Vegetable oil | ||
| 1 | Egg; beaten | |
| ¾ | cup | Milk |
| 1½ | cup | Shredded Cheddar cheese (up to) |
| ½ | cup | Green chile; diced |
Directions
Marie-Louise J. Hadden <mlj@...> In a skillet, cook bacon until crispy; drain, reserve the drippings.
Crumble the bacon; set aside. In a medium bowl, stir together the flour, sugar and baking powder. Make a well in the center. Measure the drippings, add vegetable oil, if necessary to measure ⅓ cup. Combine the drippings with the egg and milk. Add to the flour mixture and stir until moist. Batter will be lumpy. Carefully fold in the bacon, cheese and green chile. Use amount of green chile to your taste. Grease muffin tins and fill about ¾ full. Bake in a 400 deg oven for 15-20 minutes, or until golden brown.
M-L's notes: This recipe is easy to double. I halved the amount of bacon, just cuz that was all I had, and they still turned out well.
Notes: I got the recipe out of our local newspaper, Los Alamos Monitor: "A recipe from the kitchen of Laura Parker was among those chosen for the November/December issue of _Breakfast_, an 8-page newsletter-format publication. The theme for the current issue is "Breakfast in the Southwest..."
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .