How is it March already? Somehow February flew by and I didn’t manage a single blog post. I’d apologize for being an absentee blogger, but let’s face it… at this point I’m sure you’re not expecting weekly posts from me anymore I’ve been trying to get back into the groove of cooking regularly (more than grilled cheeses, etc) but we’re still a bit behind on progress. The little man is starting to sleep better which will help me be not so far behind on life soon… I hope! I feel like I keep saying that, but surely I’ll manage to not feel like I’m running in a million directions one of these days? Moms, tell me it gets better… please!
I’ve been on a huge muffin kick lately. Craving muffins and eating too many muffins! Sweet and savory. I actually whipped these up around the start of the new year. By the time the holidays have come and gone, I’m usually pretty sugared out; all those delicious cookies and candies can be a bit irresistible and something savory is a great way to break it up! This is a great way to use up some leftover bacon (I know what you’re thinking… what leftover bacon?), and they’re really easy to whip up which makes them particularly great! Enjoy!
Bacon & Green Onion Corn Muffins
1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6 slices cooked bacon, diced
1/2 cup chopped green onions
1 cup milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Preheat oven to 425°F. Grease or line twelve muffin cups with paper liners. Combine first 8 ingredients in large bowl. Whisk milk, eggs and melted butter in another bowl. Add wet ingredients to dry ingredients and stir just until moistened (do not overmix).
Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack.
Source: Adapted from Bon Appetit