Bacon-muffins
Posted by: Anca on: 8 May 2011
That is what I made this morning for breakfast 
With some adaptations of course.
Sundays have been my day for ‘Operation Baking’ and I added muffins along the way. I started with some sweet ones – which recipes I didn’t have time to write in here. But don’t fear, my little cooking blog of mine, I will make time for that! Someday
But today I decided to give these ‘puppies’ a try! 
As I said, I adapted the recipe a little. It calls for bacon and sour milk, but I had some extra ham I wanted to get rid off and plenty of milk (but not a drop of sour milk), so ham-muffins it became.
I will write here the original recipe along with my modification, so you guys can choose which recipe to follow. You can also view this recipe as ‘whatever’s-left-in-the-fridge-muffin’ or as a flowery omelette, so please feel free put in there whatever you usually like in your omelette.
Having all this said, let’s get down to bussiness
6-8 muffins
140g bacon, sliced Or ham
5 dl flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
black pepper
1 cup Parmesan cheese, grated
3 eggs
2 dl sour milk Or 1 1/2 dl milk
tabasco
10 black olives, sliced
1. Preheat oven to 200 degrees.
2. Chop bacon/ham.
3. Fry 3-4 of bacon until crispy in a pan, dry on household paper.
4. Sift flour, baking powder, salt, black pepper and cheese in a bowl.
5. Whisk together eggs, sour milk/milk and a few drops of tabasco in another bowl.
6. Mix into the dry ingredients,then add bacon and olives.
7. Divide batter into muffin tins.
8. Press small pieces of bacon and cheese on each muffin.
9. Bake in the bottom of the oven 12 -14 minutes.
10.Serve hot with scrambled eggs.
Voila! Bon apettite!
