Sunday, June 24, 2012

Savory Muffins with Bacon, Egg, Cheese and Potato

A lot of muffins have made an appearance in my posts this spring, most of them on the sweet side, so I thought it was time to make a savory muffin, incorporating lots of favorite breakfast foods like bacon, eggs, green onions and potatoes.  Cheddar cheese and cornmeal were on my list as well.

I love when a recipe comes together exactly right on the first try; I can't tell you how many times I've made something that just didn't work at all, which means no photos and no recipe to share.  But these muffins were soft and moist, full of flavor, and baked up so light and fluffy.  I loved the chunks of soft potato and crisp bacon sprinkled throughout.

We ate them warm, spread with a bit of softened butter slightly sweetened with honey and cinnamon...

Savory Breakfast Muffins with Potatoes, Bacon, Green Onions and Cheddar Cheese
printable recipe
  • 1 cup diced red potatoes, unpeeled (2-3 small)
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 1/4 cups low-fat (2%) buttermilk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup sliced green onions, green and white parts (1-2 stalks)
  • 1 cup grated sharp cheddar cheese, or other cheese

Preheat the oven to 350.  Spray a muffin pan with non-stick spray.

Place the potatoes in a saucepan and cover with water.  Bring to a boil and cook until fork tender.  Drain and mash the potatoes, leaving some lumps.  Spread out on a plate to cool quickly.

In a large bowl, whisk together the mashed potatoes, oil, eggs and 1 cup of buttermilk until well combined.

In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, salt and pepper.  Gradually add the dry ingredients to the wet ingredients, stirring just until moistened.  Stir in the bacon, green onions and cheese, then add the remaining 1/4 cup buttermilk if needed.

Fill 12-14 muffin cups with the batter; they will be full, almost to the top. 

Bake muffins for 18-22 minutes, until golden and puffy and a toothpick comes out clean.  Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool for 5 minutes before serving.  Serve warm, with soft honey cinnamon butter.

Yields 12-14 muffins.

Recipe from Curly Girl Kitchen