Bacon and Onion Muffins

Great anytime, breakfast or dinner, brunch or lunch. Try these muffins with your favorite spread or Jalapeño Pepper Jelly for a special treat.
  • 1/2 pound bacon
  • 1/4 cup chopped onion
  • 2-1/4 cups all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/3 cup milk
  • 1 cup sour cream
  • 1 tablespoon sesame seeds, toasted
Preheat oven to 375°F.

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Crumble into small bits.

Sauté onion in 1 tablespoon of the bacon drippings until just tender (do not brown). Set aside to cool.

Sift together the flour, baking powder, baking soda and salt in a large mixing bowl. Set aside.

Combine the eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and onion.

Spoon batter into greased muffin-pan cups, filling two-thirds full. Sprinkle with sesame seeds. Bake in 375°F oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

Makes 12 muffins.

Prep time: 25 minutes; Cooking time: 20 minutes; Total time: 45 minutes

Note: To toast the sesame seeds, sprinkle them evenly in a dry skillet. cook over medium heat for a minute or so, then begin to stir and turn them with a spatula until lightly browned.

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