Monday, May 6, 2013

Loaded Baked Potato Muffins for #MuffinMonday


Imagine a loaded baked potato full of sharp cheddar and crispy bacon bits and sour cream and onion tops.  In a muffin.  No kidding.  I think this is my favorite muffin so far.  Have I said that before?  Probably.  But this time I really, really mean it.  I ate two back to back, standing at the kitchen counter.  And then I had to go sit down and clutch my chest.  So rich, so good.  Serve them with a salad and call them lunch.  Or dinner.  But make these muffins.

Ingredients
6 slices bacon
230g or 8 oz potato
Sea salt
Black pepper
Handful green onions
8 oz or 225g extra sharp cheddar
1 1/2 cups or 190g flour
1/2 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
1/2 cup or 120ml sour cream
1 egg
1/4 cup or 60ml canola or other light oil

Method
Fry your bacon until it is crispy.   Set on paper towels to drain.  I use a single piece of paper towel on top of newspaper.  Keeps the ink off the bacon and doesn't waste a bunch of paper towels.


If your potato is thin-skinned, by all means, leave the peel on, otherwise peel it.  Then cut it into small squares.


Fry the potato pieces in the bacon grease until fork tender and nicely golden on all sides.  Set aside to cool.



Preheat your oven to 350°F or 180°C and liberally grease your 12-cup muffin pan.

Chop your green onions and bacon into little pieces and grate your cheddar cheese.


Set aside a little of each to use for topping later.


In a large mixing bowl, combine your flour, salt, sugar and baking powder.


Add in the grated cheese, bacon bits and green onions.  Stir well.



Add in the cooled potatoes and stir again.


In a smaller mixing bowl, whisk your egg, milk, sour cream and oil.



Fold your liquids into the dry ingredients.



Divide the batter between the prepared cups in the muffin pan.


Top each with some of the reserved cheddar, onion tops and bacon bits.


Bake in your preheated oven for 20-25 minutes or until the muffins are lovely and golden.


Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.  You may need to run a knife around the edges if the cheese is sticking to the pan.


These are fabulous warm and almost as good cold!


Enjoy!





Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week.  Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!

Plus learn all you ever need to know about muffins, right here at Muffin 101.


I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again. 


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13 comments:

  1. I definitely don't make enough savory muffins but this loaded baked potato version is calling to me! Such a fun flavor profile!

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  2. OMIGOD HOW GOOD IS THIS???!! SO good. Love these savory muffins!

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  3. Holy Kamoly! This sounds fantastic - Mr. Picky Eater would LOVE these!! Must pin and make them.

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  4. Thanks, Joanne! I am not even kidding a little bit when I say these are my favorite muffin so far.

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  5. Me too, Kayle! I am embarrassed to admit it, but over a couple of days, I ate almost the whole dozen, with just a little help from my husband.

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  6. I have added them to RecipeNewz, Kelli, so pin away. :) Thank you!

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  7. I actually prefer savoury muffins to sweet albeit it not easy on the old waistline! I'll give these a go for brunch one weekend I reckon.

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  8. These were so rich, Nancy! Definitely not waistline friendly.

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  9. OMG! I think I have all the ingredients...off to the kitchen I go.

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  10. Mine are in the oven now! Can't wait to taste them!!!

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  11. I hope you enjoyed them, Christy! Please let me know.

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