Showing posts with label baked potato muffin. Show all posts
Showing posts with label baked potato muffin. Show all posts

Monday, May 6, 2013

Loaded Baked Potato Muffins #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.

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

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!


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