Cheesy Bacon Cheddar-topped Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder (use a semi-heaping tablespoon!)
• 1/2 teaspoon salt (i like to use seasoned salt)
• 1/8 teaspoon cayenne (or adjust to taste)
• 2 cups old cheddar cheese, grated
• 9 slices bacon (save the bacon dripping)
• 1 cup half-and-half or 1 cup full-fat milk
• 2 tablespoons melted butter (with 2 tablespoons bacon drippings to make 1/4 cup)
• 1 large egg
• 1/2 cup cheddar cheese, finely shredded for tops

Recipe

• 1 set oven to 400 degrees f.
• 2 prepare and generously grease 18 muffin tins.
• 3 in a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
• 4 crumble the bacon when cool enough to handle.
• 5 in a bowl combine flour, cornmeal, baking powder, salt and cayenne.
• 6 add in the shredded cheese and crumbled bacon (and chopped green onions if using).
• 7 in a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
• 8 in a medium bowl whisk the egg, then add in the half and half cream and the butter/bacon grease mixture; whisk to combine, then add into the dry ingredients; mix well to combine (if you find that the mixture is a little dry then add in another tablespoon melted butter).
• 9 fill the muffin tins about 3/4 full.
• 10 sprinkle with finely grated cheddar cheese.
• 11 bake for about 20 minutes, or until muffins test done.