Monday, September 5, 2011

Savory Bacon, Potato and Cheddar Muffins

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On holiday this year, we were treated to some marvelous, groundbreaking, dare I say earth-shattering savory muffins. These muffins boldly went where no muffin had ever gone before. These muffins were bursting with crisp bacon and oozing cheddar. If we weren’t in in a place where I was wearing swimwear for most of the day, I’d have probably eaten the entire tray.  So naturally, as soon as we were home, in the safety of swirling fog and figure-hiding sweaters, we had to try to re-create them.

The basic recipe is noted below. Certainly there will be variations over time – the addition of onions, perhaps, or spinach if it’s on hand. But I am confident we’ll return to this version just as often.

I’d meant to add a but more cheese on top (gilding the lily anyone?), but the filling was so cheesy that we decided to forego that extra step. No matter, the muffins rose exuberantly and the cheese did manage to escape just a bit, both on top and on the sides, to create it’s own individual garnish. So they aren’t elegant, but the crispy cheesy bits are, of course the best part.

Bacon, Cheddar and Potato Muffins
makes 8-10 muffins

2/3 cup bacon – about 3 thick slices
1 medium russet potato
1 cup cheddar cheese
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup milk


  1. Preheat oven to 400 degrees F. Grease muffin tin.
  2. Cut the bacon into small bits and cook gently until just starting to crisp. Set aside to cool.
  3. Cut the potato into 1/4” dice, then cook in the microwave 2 minutes to par cook. If it’s easier, you could shred them and then pre-cook too or maybe use leftover mashed potatoes. Set aside to cool.
  4. Dice the cheese into 1/4” dice
  5. In a medium bowl, mix the flour, salt, baking powder and baking soda.
  6. In a small bowl, whisk the eggs until they’re combined, then whisk in the milk.
  7. Working quickly, add the eggs, milk, cheese, bacon and potato to the flour and stir until it’s all just mixed.
  8. Spoon the mix into your muffin tin, then bake for 18 minutes or until cooked through.


Serve piping hot.

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