Monday, June 17, 2013

Bacon Muffins

Bacon Muffins


2 cups sifted all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
⅓ cup salad oil or melted shortening
1 egg, slightly beaten


1.                  Preheat oven to 400°.  Grease bottoms of 14 (2 ½-inch) muffin-pan cups, or 11 (3-inch) muffin-pan cups; or line each with paper liner.
2.                  Sift flour with sugar, baking powder, and salt into large bowl.
3.                  Add ½ cup coarsely chopped crisp-cooked bacon to dry ingredients.
4.                  Measure milk in 2 cup measure.  Add oil and egg; beat with fork to mix well.
5.                  Make a well in center of flour mixture.  Pour in milk mixture all at once; stir quickly, with fork, just until dry ingredients are moistened.  Do not beat.  Batter will be lumpy.
6.                  Using ¼ cup measuring cup (not quite full).  Quickly dip batter into muffin cups, filling each slightly more than half full.  (Dip only once for each muffin cup.)
7.                  Bake 20 to 25 minutes, or until golden and cake tester inserted in center comes out clean.
8.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Bacon Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

Recipe was taken from McCall CookBook, the chapter on “Quick Breads”, page 59 edition of between 1950 – 1960s.

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Shirley-Ann Pearman

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