- 10 bacon strips, chopped
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2% milk
- 1 large egg, room temperature
- 1-1/4 cups shredded aged white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
1.Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Allow drippings to cool slightly (about 30 minutes). Reserve 1/3 cup drippings (discard remaining or save for another use).
2.Sift flour, sugar, baking powder and salt together. In a large bowl of a KitchenAid stand mixer using paddle attachment, combine milk and egg. Gradually add warm (not hot) bacon drippings. Mix in flour mixture just until moistened. Stir in cheeses and bacon.
3.Fill 12 greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
1 muffin: 271 calories, 16g fat (7g saturated fat), 48mg cholesterol, 592mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 10g protein.