Name: Bacon and Cheese Sourdough Muffins
Prep time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Egg; 1/3 c Vegetable oil or bacon drippings; 1/4 ts Baking soda; 1/2 c Sourdough starter; 1/2 ts Salt; 2 ts Baking Powder; 4 sl Bacon; 2/3 c milk; 1 1/2 c All-purpose flour; 1/4 c Sugar; 1/2 c cheddar cheese Shredded

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INGREDIENTS

1 Egg
1/3 c Vegetable oil ; or bacon drippings
1/4 ts Baking soda
1/2 c Sourdough starter
1/2 ts Salt
2 ts Baking Powder
4 sl Bacon
2/3 c milk
1 1/2 c All-purpose flour
1/4 c Sugar
1/2 c cheddar cheese ; Shredded

Muffins

INSTRUCTIONS

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~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. Great for breakfast with a glass of orange juice! These turned out absolutely WONDERFUL. I would suggest greasing the muffin tins very well. The cheese tends to make them stick a little! Formatted to MM by SALlie Kratz. From THE SOURDOUGH COOKBOOK by Rita Davenport.

NOTES

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Bacon and Cheese Sourdough Muffins

1  Egg 
1/3 c Vegetable oil or bacon drippings
1/4 ts Baking soda 
1/2 c Sourdough starter 
1/2 ts Salt 
2 ts Baking Powder 
4 sl Bacon 
2/3 c milk 
1 1/2 c All-purpose flour 
1/4 c Sugar 
1/2 c cheddar cheese Shredded

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~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.    Great for breakfast with a glass of orange juice! These turned out  absolutely WONDERFUL.  I would suggest greasing the muffin tins very well.  The cheese tends to make them stick a little!    Formatted to MM by SALlie Kratz.   From THE SOURDOUGH COOKBOOK by Rita  Davenport.

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Nutrition

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Serving Size: 1 Muffin (100g)
Recipe Makes: 12

Calories: 372
Calories from Fat: 97 (26%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.8g
Cholesterol 37.3mg		11 %
Sodium 648.4mg		22 %
Potassium 830.5mg		22 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 47.9g
Protein 20.4g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 372

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