Saturday, August 13, 2016

Bacon Cheddar Chive Muffins

A nice pot of thick, creamy broccoli soup on a rainy day just screams for a bread or muffin.  How could it be wrong with bacon and cheddar cheese in them.  

I chose these muffins because the cheddar cheese and bacon in them paired perfectly with the bacon and cheddar cheese soup in the Cream of Broccoli Soup made today.   

Bacon Cheddar Chive Muffins
  • 6 thick slices bacon
  • 2 cups all-purpose flour
  • 1 1/2 Tbs white sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp garlic powder
  • 4 tsp dried chives
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup cream of mushroom soup
  • 1/2 cup vegetable oil
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.


Yields: 12 muffins

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