Bacon Sourdough Muffins
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 43. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 slices bacon
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1/2 cup milk
- 1/2 cup Sourdough Starter (see recipe, opposite)
- 1/3 cup cooking oil
- 1/4 cup shredded cheddar cheese
Instructions
- Cook 3 slices bacon till crisp; drain and crumble. Set bacon aside.
- Stir together 1 3/4 cups all-purpose flour, 1/4 cup sugar, 2 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Make a well in the center.
- Combine 1 beaten egg, 1/2 cup milk, 1/2 cup Sourdough Starter (see recipe, opposite), and 1/3 cup cooking oil; add to dry mixture all at once. Stir just till moistened. Stir in bacon and 1/4 cup shredded cheddar cheese.
- Grease muffin cups or line with paper bake cups; fill about 3/4 full. Bake in a 400° oven for 20 to 25 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bacon-Muffins (4149744299).jpg" by Katrin Gilger; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Bacon-Muffins_(4149744299).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.