Bacon and Cheese Puff Muffins
This month’s Is My Blog Burning event was hosted by I Was Just Really Hungry. The theme: My Little Cupcake (Or Muffin).
Hmmmm. I like to eat cupcakes – who doesn’t? But I am not much of a baker. No offense to any of the bakers out there, but I have found that recipes and precise measurements are vital to the end result of a baking expedition, and I never cook with a recipe, or use measuring implements when I do cook.
When I bake, I feed so…. restricted.
I thought about it a bit. Easter was coming up, and I was hosting brunch for the family. Maybe I could experiment with a savory muffin sort of thing, and if it turned out edible, I’d make it on Easter as well.
And so I made Bacon and Cheese Puff Muffins. I guess you might call this cheating a bit for the theme, but, as Maki said in the write-up, “…I sort of regard a muffin (the American style muffin, not the English kind) as sort of a nude cupcake.”
I hadn’t thought if it like that before, but sure, I can see that. She also indicated that a cupcake or muffin-like silhouette went towards counting as well.
The Bacon and Cheese Puff Muffins I made did not rise as high as I thought they might, but they tried really, really hard to obtain that silhouette shape, so I think that this attempt qualifies.
They actually tasted great, and they will be perfect for my Easter Sunday brunch. Greg and I snarfed the batch down, and the pupster ate her fair share as well. In fact, she may have eaten more than her fair share, as afterwards she waddled into the library and fell asleep perched on top of the couch in the sun.
(Does she look a little queasy to you?)
Recipe below:
INGREDIENTS:
1/2 pound bacon
5 eggs, beaten
1 (8 ounce) container cottage cheese
1/2 pound cheddar cheese, shredded
1/4 cup all-purpose flour
1/4 cup butter, melted
1/2 teaspoon baking powder
1/4 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine eggs, cottage cheese, cheese, and bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F.
Remove egg mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 12 lightly greased muffin cups.
Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
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{ 4 comments… read them below or add one }
AHHAHAHH, yeah baking. I’m not one for precise measurements either. People get so upset when I can tell them how much of what I used went in to dry rubs, sauces & gravies. Look, taste, smell and sometimes listen.
Just got back from lunch. I lucked out, my local butcher had the smoker going and had just pulled some pork loin. So he made me a sammich. Warm, smoky, juicy and tender. Made it a nicer day.
Biggles
That’s so funny Irene, I was looking over some of the entries thinking: I wonder if anyone will have made anything savory – and there you were! They sound yummy! Cheese and bacon, how could you go wrong?
aaaahhh, *yeah*. these look great. puff muffin, what a great name. oh, toshi looks all cheesed out
Irene, this is hysterical. My post started almost exactly the same way as yours!!
I’m in the middle of making a proper batch, and can’t wait to get a good photo!
-Fatemeh