Bacon and Onion Muffins is a traditional American recipe for a classic savoury muffin with onions and cooked bacon in a batter made with sour cream. The full recipe is presented here and I hope you enjoy this classic American version of: Bacon and Onion Muffins.
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Ingredients:
225g (1/2 lb) streaky bacon, diced
35g (1/4 cup) onion, chopped
315g (2 1/4 cups) unbleached white flour, sifted
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
80ml (1/3 cup) milk
250ml (1 cup) sour cream
sesame seeds, to garnish
Method:
Fry the bacon in a pan until crisp. Remove with a slotted spoon and set aside to drain on paper towels. Remove all but 1 tbsp of the bacon fat from the pan and use this to fry the onion for about 5 minutes, or until soft and translucent but not coloured. Take off the heat, turn onto a plate and set aside to cool.
In the meantime, sift together the flour, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, combine the eggs, milk and sour cream. Beat well to blend. Add the wet ingredients at one time to the dry ingredients, stirring just enough to moisten. Now stir in the bacon and fried onion.
Spoon the resultant batter into the wells of a greased muffin tin, filling the cups no more than 2/3 full. Sprinkle sesame seeds over the top then transfer to an oven pre-heated to 190°C (375°F, Gas Mark 5) and bake for about 18 minutes, or until well risen and golden brown on top.
Allow to cool slightly in the tin then serve hot with home-made jam or jelly.
