Bacon and Cheese Sourdough Muffins

50 minutes Prep: 20 minutes Cook: 30 minutes

415 calories per serving view nutrition facts

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Ingredients

4	slices	bacon
1 1/2	cups	flour, all-purpose
2	teaspoons	baking powder
1/4	teaspoon	baking soda
1/2	teaspoon	salt
1/4	cup	sugar
1/2	cup	cheddar cheese	shredded
1	each	egg
1/2	cup	sourdough starter
2/3	cup	milk
1/3	cup	vegetable oil	or bacon drippings

Directions

In a skillet, cook bacon over medium heat until crisp.

Reserve bacon drippings, if desired.

Drain cooked bacon on paper towels.

Crumble and set aside.

Grease 12 muffin cups or line with paper liners; set aside.

Preheat oven to 400 degrees F.

In a large bowl, sitr together flour, baking powder, baking soda, salt and sugar.

Stir in cheese; set aside.

In a medium bowl, beat egg.

Stir in sourdough starter, milk and oil or drippings.

Add to flour mixture.

Stir with fork until dry ingredients are just moistened.

Fold in crumbled bacon.

Fill prepared muffin cups 2/3 to 3/4 full with batter.

Bake in preheated oven 20 to 25 minutes or until golden brown.

Remove from muffin cups.

Serve hot.

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Nutrition Facts

Serving Size 131g

Amount per Serving

Calories 415 45% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 50mg	17%
Sodium 363mg	15%
Total Carbohydrate 51.0g	17%
Dietary Fiber 1.0g	5%
Sugars 15.0g
Protein 8.0g	15%

Vitamin A	3%		Vitamin C	0%
Calcium	10%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

White Bread For Bread Machine

This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****