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[edit] Ingredients
6 |
slc Bacon |
1 ½ |
cups All-purpose flour |
2 |
teaspoons Baking powder |
1 ½ |
teaspoons Sugar |
½ |
teaspoon Salt |
1 |
cup Grated Gruyere cheese, (about 4 ounces) |
⅓ |
cup Finely chopped scallion |
¾ |
cup Milk |
1 |
lrg Egg |
1 |
tablespoon Dijon mustard |
[edit] Preparation
Step 1 |
Preheat oven to 425F. and butter twelve 1/3-cup muffin tins. |
Step 2 |
In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. |
Step 3 |
Crumble bacon. |
Step 4 |
In a bowl whisk together flour, baking powder, sugar, salt, Gruyere, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). |
Step 5 |
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean. |
Step 6 |
Makes 12 muffins. |
