Bacon and Cheese Muffins
I would only add a pinch of salt next time. I found this recipe in a recipe box.
I would only add a pinch of salt next time. I found this recipe in a recipe box.
- Carbohydrate 33.9050583333333 g
- Cholesterol 39.5716666666667 mg
- Fat 17.1797887333333 g
- Fiber 1.05062501738469 g
- Protein 8.35925 g
- Saturated Fat 5.1884265967725 g
- Serving Size 1 1 Serving (84g)
- Sodium 699.048958333333 mg
- Sugar 32.8544333159486 g
- Trans Fat 1.49122300986383 g
- Calories 326 calories
Step-by-step
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.
- Spoon batter into well greased muffin pans, filling two-thirds full.
- Bake at 400 degrees for 20 to 22 minutes or until golden.
- Remove from pans immediately.
Bakers frequently err by doubling leavening agents disproportionately when scaling this yield from twelve portions up to twenty-four, which destabilizes the crumb structure. Self-rising flour contains a pre-measured ratio of chemical leavening and salt per cup, meaning exact mathematical multiplication is mandatory rather than estimation. When adjusting this formula for larger batches, weigh ingredients in grams rather than relying on volume cups to preserve the correct ratio of fat to flour. Sharp cheddar releases oil as it melts during the 400 degrees Fahrenheit bake, so shred the cheese by hand rather than buying pre-bagged varieties coated in anti-caking cellulose, which prevents proper integration into the batter.
Scaling and Structural Integrity
Multiplying ingredients requires careful attention to the liquid components. Combining milk, vegetable oil, and the slightly beaten egg separately before introducing them to the dry mixture ensures the flour hydrates evenly without overworking the gluten. Over-mixing produces tough, rubbery muffins with dense tunnels inside. Fold the crumbled bacon gently into the batter at the very end just until moistened, leaving no dry pockets of flour visible. Spoon the mixture into greased pans until two-thirds full to allow proper vertical rise during the twenty to twenty-two minute baking window.
- Bake at 400 degrees Fahrenheit until the tops turn golden brown and spring back when pressed gently.
- Invert the pans and remove the muffins immediately to prevent the bottoms from steaming and softening.
- Store baked items in an airtight container at room temperature for up to two days, or freeze them individually wrapped for up to one month.
- Reheat frozen portions in a 350 degree oven for ten minutes to restore the crisp exterior texture.
