My husband and I recently returned from a trip with friends. We got together for brunch to sort through the 5,500+ photos and video clips we’d taken between the 5 of us. Thank goodness for digital cameras. Actually, I remember when I moved to Venezuela in 1990 for year, I took a lead bag filled with film rolls and purchased more along the way. The developed photos and the cartridges that still needed to be processed were probably a good 10 pounds of my luggage weight when I returned. Today, I wouldn’t even know where to begin if I wanted to go back through the slides and negatives.
Technology has simply changed the way I manage media. Not so much with food. When it comes right down to it, a simple measuring cup and spoons, a mixing bowl, and some elbow grease get me through most of my baking endeavors.
In any case, knowing that going through the pictures might take us a while, we made sure to have food on hand – eggs, sausage, muffins, and mimosas.
A two-pound package of bacon, that I’d only made it half-way through when making white chicken chili earlier in the week, as well as a chunk of sharp cheddar, some green onions, and a craving for hot bread were the inspiration for these muffins.
Calling on Carol Fenster’s for a flour blend and quick batter base, I whipped up a batch of muffins that were bursting with chunky, rich and fresh add-ins.
Mouth-watering GF Bacon Cheddar Muffin Recipe
Makes 12 muffins.
- 3 cups of Carol’s sorghum flour blend or your favorite GF baking mix
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon fresh thyme
- 1 teaspoon chia seed or flax meal
- 1/4 teaspoon cayenne pepper
- 1 cup milk or non-dairy milk alternative
- 1/3 cup vegetable oil
- 3 eggs
- 1 Tablespoon agave nectar
- 1 cup crumbled bacon
- 2/3 cup shredded sharp cheddar cheese
- 3 green onions, chopped
- 2 cloves garlic, minced
Preheat oven to 400 degrees F. Grease a 12-muffin pan.
Sift together all dry ingredients through salt in a large mixing bowl. Stir in herbs, chia/flax, and cayenne.
In a separate bowl, whisk together milk, oil, eggs, and agave. Add to dry ingredients and mix well.
Stir in bacon, cheese, onions, and garlic.
Spoon muffin batter into pan, filling each of the 12 spots equally. Do not smooth the muffin tops.
Bake for 20 to 25 minutes, or until tops are golden brown.
Serve hot, with butter.
About Stormy Sweitzer - Maoomba-in-chief
I love cheese in bread! It’s a great way, too to use up the ends of all sorts of cheeses. Last week ee made yummy cheese biscuits with the ends of parmesean & gouda!
Sounds delicious, Karin! Thanks for dropping by this project of mine.
These are mouthwatering indeed, and I bet your friends appreciated having them on hand when going through thousands of photos! I’ve learned that the more pics you take, the better chances you have of getting a handful of really good ones. I am so glad we are in the digital age now, though!