Try four minutes. Try running through the Detroit airport, across 12 moving walkways and up and down 6 escalators. While I have a terrible cold. While keeping an eye on a small asthmatic girl that I have decided to take care of because her mom (in heels) can't keep up. And then I slip in a puddle of soapy water that no one bothered to put signs around. Gaaaaahhhhhhhhhh.
Anyhow, I fortunately made my flight, but have spent the day getting over my illness and butt-bruises from the fall. And, as always when I am sick, I decided I wanted to cook something. So I decided to try and make some cheesy muffins.
I had tried a recipe from The Pioneer Woman, and I thought it was just O.K. I didn't like the addition of sugar. So I made some modifications, and I am extremely happy with the outcome.
I do still have a problem with this recipe. The problem is that it makes twelve muffins. Twelve is not enough!! But nevertheless, here you are.
Ingredients:
1/2 stick butter
1 clove garlic, finely chopped
1 1/2 c. flour
1 tbsp. baking powder
1/2 tsp. salt (and pepper, to taste)
3 c. shredded cheese (cheddar or jack works well, but feel free to get creative!)
1 c. milk
1 egg
4 slices bacon, crumbled
2 tsp. chives
In a small pan, melt the butter and stir in the garlic. Fry your bacon and set aside.
Meanwhile, in a separate bowl, whisk together flour, baking powder, salt and pepper. Stir in cheese.
In a separate bowl, whisk together milk, egg and butter mixture. Add wet mixture to dry mixture and stir with a wooden spoon. Stir in chives and crumbled bacon.
Butter or grease a muffin tin and divide the batter among cups. Bake at 375 degrees for 20-25 minutes.
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