Bacon and Onion Muffins

This one is right up my alley: delicious and easy. I found it in a recipe book compiled for the Lutheran church my Wonder Woman’s aunt attends in a little Minnesota hamlet that doesn’t even have its own post office. As is my norm, I’ve modified it slightly to suit my taste.

• 2 C flour
• 2 tsp baking powder
• 1/2 tsp dry mustard powder
• 1/2 tsp salt (and as you know, I only use non-iodized Kosher salt for cooking. OK, maybe you didn’t know. You do now.)
• 3/4 C chopped green onions–just the green (eat the rest, of course)
• 1/2 C finely chopped Canadian bacon or cooked, trimmed bacon.
• 1 egg
• 1 C milk
• 1/4 C olive oil

Preheat oven to 400 degrees Fahrenheit. “Grease” 12-“cup” muffin pan. Mix dry ingredients and wet ingredients separately (holding green onions and bacon bits in reserve). Pour egg/milk/oil mixture into dry ingredient mixture and stir until they are juuuust combined, then add the bacon/onion. Spoon batter into the muffin pan (you can even it out, but it’ll be avout 1/4 cup per muffin). Bake at 400 for 15-20 minutes. You can test the muffins by inserting a toothpick–if it comes out clean, they’re done.

Serve ’em hot with butter. You can vary this by making a half-and half flour/cornmeal muffin and serving with a good pot of beans, or just eat ’em by themselves or with any meal you feel they’d complement.

Enjoy!