Title: Bacon and Onion Muffins:::gwhp32a
Categories: Bread Muffins
Yield: 6 Servings
| BARB DAY |
| 1/2 | lb | Bacon, Diced |
| 1/4 | c | Chopped Onion |
| 2 1/4 | c | Unbleached Flour, Sifted |
| 3 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 2 | | Large Eggs, Slightly Beaten |
| 1/3 | c | Milk |
| 1 | c | Dairy Sour Cream |
| | | Sesame Seeds |
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels. Saute onion in 1 T bacon drippings until tender (do not
brown). Set aside to cool. Sift together flour, baking powder, baking soda
and salt in large mixing bowl. Combine eggs, milk and sour cream in small
bowl; blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2
1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam. From Barb Day's Database