Bacon – made all the better by the inspired addition of cheese, gruyere to be exact. Together these two excellent ingredients meld to make something perfect. Well, you’d knew I’d say that as I am a firm believer that bacon, is, in fact, the perfect food. Non-believers go elsewhere. Lovers of turkey bacon step aside (apologies to my own roommate). Embrace the greasy goodness that is this porcine perfection, add cheese, and behold the perfect muffin. Yes, ladies and gentlemen, a breakfast muffin so delightfully springy you’ll be kicking yourself for making only one batch. That is, as long as you wised up and aren’t still off eating turkey bacon in a sad pork fat free corner somewhere. But enough rhapsodizing about cheesy, bacony goodness – here’s the dirt.
Bacon and Gruyere Muffins, adapted slightly from The Williams-Sonoma Collection: Muffins
8 slices apple wood smoked bacon
2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 Tbsp butter, melted
2 Tbsp yogurt
1 cup milk
3/4 cup gruyere cheese, shredded
Step 1: Preheat oven to 400 degrees F and grease a muffin with non-stick cooking spray.
Step 2: Cook bacon over medium high heat until crisp. Set cooked bacon on a paper towel on a plate to drain. Crumble when cool.
Step 3: In a large bowl, combine flour, sugar, baking powder, and salt.
Step 4: In another bowl, whisk the egg, butter, milk, and yogurt to blend. Add these wet ingredients to the bowl of dry ingredients and stir until just combined.
Step 5: Fold in the crumbled bacon and shredded cheese to the mixture seen above. Just fold until the bacon, etc. is evenly distributed.
Step 6: Spoon the batter into the prepared muffin cups. Empty cups can be filled with water to prevent warping of the pan. Fill each cup level with the rim.
Step 7: Bake for 20-25 minutes until golden and springy to touch. A toothpick inserted in the center of a muffin should come out clean. Muffins can be unmolded after cooling five minutes. Enjoy!