Got leftover bacon? Cheese stick lurkers? That’s just about all you need to create this savory muffin. Lunch or brunch muffin, actually. This quick mix muffin is a fantastic way to pay those leftovers forward into another meal. I always feel a great sense of satisfaction when the leftovers don’t linger long enough to become a science project.
Also, if the bacon is already cooked and the cheese sticks are easy to peel – sometimes those suckers take me most of the day to undo the wrapping – you can have these muffins cooling their heels in no time at all.
Speaking of peeling open cheese sticks – why are they so complicated? Sometimes I think I might have to hire a 3rd grader to peel them for me. What is it about food like that? Same thing goes for those new lunch meat things (the organic, gluten-free versions) where it says “peel here” yet you know they are just teasing. There is nowhere to peel anything. Or I need new reading glasses (probably true).
If you don’t keep rogue cheese sticks hanging around, just grate up your favorite leftover blocks of cheese and stir it in and sprinkle some on top. I am sure there ends of cheese blocks in my refrigerator that could use a purpose. Bacon doesn’t tend to linger unless I set it aside first and hide them. Then I forget because they’re hidden. Ever do that?
I’m almost to the point where I probably should include a refrigerator treasure map application on my phone so I can remember what the heck is in there. However, if a human has to update it, I’m screwed.
There’s always refrigerator soup for really sad leftovers. But in the meantime, try these muffins. You’ll be glad you didn’t eat all the bacon for breakfast the other day when you taste one of these.
You probably know this, but just in case – we have a new book coming this September with tons of new recipes and a few updated versions or recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?). Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.
|Cheesy Bacon Corn Muffins, Gluten Free||
- 220 grams Canteen Flour (1⅔ cups)
- 40 grams GF corn meal (1/4 cup)
- 25 grams granulated sugar (2 tablespoons)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon black pepper
- ½ teaspoon fresh (chopped) or dried thyme
- 2 extra large eggs
- 230 grams almond milk (1 cup)
- 115 grams canola oil (1/2 cup)
- 100 grams grated or diced cheese (4 Colby jack cheese sticks diced)
- 5-6 cooked bacon strips, chopped
- Preheat oven to 350°F. Place liners in muffin pans (about 15 muffins).
- In a large bowl whisk together flour, corn meal, sugar, baking powder, salt, baking soda, pepper, and thyme. In a medium bowl whisk together the eggs, milk, and oil. Fold into flour mixture until blended, and no dry matter remains, but don’t over mix.
- Fold most of the cheese and chopped bacon into the batter. Scoop into liners about ⅔ full. Sprinkle remaining cheese on top of the batter.
- Bake 16-22 minutes or until a toothpick comes out without crumbs. Transfer muffins to a rack to cool a bit and serve warm.