This recipe has become a firm favourite in the C&HT household, I found it on the Food.com website and to be honest, the only real changes I’ve made (if you could call it that) is to use a mini muffin size tin, add more chives and use wheat free flour. That’s why I didn’t change the set up of the recipe, but I wanted to share it anyway, more of a ‘this recipe is nommy’ than ‘look what I did!’ post. But yeah, as it says on the original post, the muffins are great with soups, salads and breakfasts. My favourite is eating them warm (nuke them in the microwave for 20 seconds), break them open and smother just a little more butter on them. Mini moments of decadence… A few at time, to be honest! Nom nom nommy!
Without further ado, le recipe! Make it immediately!
Cook 4 slices of bacon until crisp.
Cool and crumble.
Preheat oven to 350.
Prepare mini muffin tin by spraying with vegetable oil spray.
Melt 2 tablespoons of unsalted butter over medium heat in a small skillet.
Finely chop fresh chives (between 1/4-1/2 cup, to taste)
Remove from heat and add chives.
Set aside to cool.
In a medium bowl combine 2 large eggs and 1 cup of milk using a whisk.
Add butter/chive mixture, cheese and crumbled bacon.
In a small bowl, combine 2 cups of all-purpose, wheat free flour, 2 teaspoons of baking powder, healthy pinch of salt and 2 tablespoons of sugar.
Stir to mix.
Add to egg mixture, stirring only until blended thoroughly.
Spoon mixture into prepared mini muffin cup tray, filling about 2/3 full.
Bake 15-20 minutes, or until muffin tops just begin to brown.
Remove from oven and remove muffins from tin.
Cool them on a wire rack.
Munch furiously and enjoy!