After our visit to the annual Roswell Farmers' Market only a week ago my husband and I were tempted to attend as vendors. We only had a couple of days to decide what we wanted to offer to visitors and I came up with a few recipes for muffins and cakes. We baked the goods in our kitchen and brought them to the market last Saturday. The response was much better than I expected. A real success, to be true.
In this post I am sharing with you my, now famous, Spicy Bacon Cheddar Muffins recipe. Since more and more people are becoming sensitive to gluten, I used a high quality gluten-free baking mix. You can use regular flour to bake them, but remember to adjust the amounts of ingredients and add baking powder.
- 4 cups Pamela's Baking & Pancake Mix
- 8-10 slices of smoked bacon
- 3 eggs
- 2 cups shredded sharp Cheddar cheese
- 1 cup milk (use water if you prefer)
- 1/2 cup melted butter (you can use the fat from frying bacon if you prefer)
- 2 Tbsp crushed hot chili pepper
- 1 tsp Celtic sea salt
- 1 tsp garlic powder
- 1 tsp dried crushed thyme
- 1 egg, beaten until liquid
- 1/2 tsp crushed hot pepper
- frying pan
- large mixing bowl
- balloon whisk
- 12 medium cup muffin baking pan
- pastry brush
- cooling pastry rack
- Preheat oven to 350°F/around 176°C.
- In a frying pan fry bacon slices until crispy. Remove from pan and allow to cool on a sheet of kitchen paper. Once bacon slices cooled off crush them with a wooden spoon into a small chunks. Set aside.
- Transfer the baking mix into a large mixing bowl. Add eggs, milk and melted butter. Using balloon whisk mix the ingredients until you obtained a smooth, flowing batter. Add crushed bacon, shredded cheese, and spices. Mix well. The batter should be slightly flowing, but not too thick and not too thin.
- Depending on the type of your baking pan you may want to use paper cupcake liners or melted butter to prevent the muffins from sticking to the pan. Prepare your baking pan accordingly and fill each cup about 2/3 with the batter.
- Place the baking pan in the preheated oven and bake for 18 minutes.
- Remove the pan from the oven. Using a pastry brush spread the beaten egg over the muffins. Sprinkle some hot pepper flakes and place the baking pan in the oven for another 2-3 minutes.
- Insert a toothpick to test whether muffins are fully baked. When toothpick comes out completely dry, your muffins are ready.
- Remove the muffins from the baking pan and place them on a cooling pastry rack. Allow to cool for at least 30 minutes.
These muffins will kick you out of your socks. They are perfect for breakfast, lunch and dinner. Eat them instead of your traditional bread rolls with fried eggs, soup or salad. Enjoy in good company!
By Dominique Allmon