When it is winter and we are inside for several days, I love to get in my kitchen and bake. The house always smells so delightful, and the aroma lingers for days. Baking is therapeutic for me. There is something so fulfilling about working with the ingredients and then popping something into the oven. When the mixer is whirling, you know something wonderful is about to happen.
In our newest publication, Bake from Scratch, there is a special section on muffins. Muffins are just comfort food, aren’t they? We tend to think of muffins as a sweet, but one of the recipes in the current issue is Bacon Cheddar Poppy Seed Muffins. Just mention bacon, and my family comes running. So bacon in a muffin delights them all. I like to cook my bacon crisp for these muffins. Combine it with Cheddar cheese, and the flavor is over-the-top.
- 2 cups (256 grams) all-purpose flour
- 1 tablespoon (16 grams) baking powder
- 1 teaspoon (6 grams) kosher salt
- 1 large egg
- 1 cup buttermilk
- 4 slices bacon, cooked and chopped
- 1 cup shredded Cheddar cheese
- ½ cup chopped pecans
- 1 tablespoon poppy seeds
- Preheat oven to 350°. Line 8 jumbo muffin cups with parchment or paper liners, or coat well with cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt. Make a well in the center of mixture. In a small bowl, whisk together egg and buttermilk. Add to dry ingredients, stirring just until moistened. Fold in all remaining ingredients.
- Spoon batter into prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.