But enough about my camera, it's time to talk about my breakfast. Saturday morning breakfast may very well be my favorite meal of the week. First, you can incorporate any food you like, sweet, savory, or in between, without even a hint of guilt. Second, you have all the time in the world to enjoy your creation. And third, you don't have to wait around impatiently all day to eat it. As per my usual Saturday morning routine, I woke up with thoughts of breakfast already floating through my brain. It was going to be a muffin morning, I could just feel it in the air. And bacon. Yes, bacon, that's sounds delicious. And so, before I had even tumbled out of bed, a plan was hatched for savory bacon-cheddar-green onion muffins. These are sinfully delicious, eye-catchingly unusual, and happily hearty breakfast pastry. On a cold February morning when the trees are bare and snapping around in the wind, nothing beats sitting down to a Saturday brunch of bacon muffins with apple jelly, scrambled eggs, and tea. Just nothing.
Adriana's Bacon Muffins
(for a Cold February Morning)
makes 6 muffins
4 slices bacon
3/4 cups all-purpose flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup sharp cheddar cheese, shredded
1/2 cup milk
2 green onions, white and light green parts chopped
Step one: Preheat oven to 400 degrees. Line 6 muffin cups with paper liners or lightly grease.
Step two: Cook bacon in a large skillet until crispy. Transfer to paper towels to drain, and reserve 1 tablespoon bacon fat from pan.
Step three: Whisk together flour, cornmeal, baking powder, salt, and paprika in a bowl, then stir in the cheese.
Step four: Beat together the egg and milk, and barely stir into the dry mixture.
Step five: Crumble bacon into the batter, add the bacon fat, and fold until just blended.
Step six: Spoon batter into the prepared muffin pan, bake for about 19 minutes, and then let cool for about 10 minutes before serving.