Surprise, surprise! I am posting another recipe for hand held food. These savory little gems are really nice any time of the day. Brunch-y, and lunch-y, and hearty enough for dinner all at the same time. And in a move I didn’t see coming, my 2-yr old took the muffin right out of her dad’s hand and started chowing down. She lives on tomatoes, olives, and fish crackers so intensely picky is she, we did not even think to offer it to her.
Savory Bacon-Cheddar Muffins
- 2 cups Bisquick
- 2/3 cup milk
- 1 egg
- 1/4 cup grapeseed oil
- 1 cup cheddar cheese, shredded
- 1 cup white onion, chopped
- 4 oz thick-cut bacon
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp cayenne pepper (optional)
- Bake your bacon according to package instructions. Drain, dry, and dice roughly. Yields 2/3 cup.
- While bacon is in the oven, sauté your onions in a tbsp of olive oil until soft and translucent. Set aside.
- Heat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, mix all your ingredients for the batter, except the bacon, cheese, and onions.
- Fold in your remaining ingredients gently. Don’t stir too much. The batter should be lumpy but all the ingredients should be mixed in.
- Using an ice cream scoop or large spoon, divide the batter evenly among the 12 cups.
- Bake at 400 degrees for 20 minutes.
- Let the muffins rest for 15 minutes before serving.
I didn’t expect the toddler to like it, but she yanked it right out of daddy’s hand and started chowing down!
What are my garnish options?
- If the muffins seem a little dry to you, I recommend either a spiced sour cream or a chunky salsa.
- This may sound nuts, but if you like that savory-sweet-tart combo, I would try serving with sugar-free apple sauce. I was raised eating latkas (savory potato and onion pancakes) with sour cream and apple sauce so I think it could work here, too.
- These could also just have a few dashes of hot sauce added if you are eating on the road and need some heat.
You should be good to go!