Bacon Muffins
Ingredients
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
Method
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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