How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, July 1, 2012

Bacon Cheddar Muffins

Crud . . .
I found this recipe in a random folder while I was sorting and organizing on the external hard drive during The Waldo Canyon Fire . . . .

In the spirit of organization, I'm putting it HERE, where it belongs.

Recipe type: Baked Goods
Author: Lisa B.
Cook time: 20 mins
Total time: 20 mins
Serves: 10-12

   2 cups all-purpose flour
   3 teaspoons baking powder
   2 cups shredded sharp cheddar cheese
   2-3 slices cooked bacon, chopped (or 1-2.5 ounce bag of store-bought real bacon bits)
   1 tablespoon chopped fresh chives
   1/8 teaspoon kosher salt
   1/8 cayenne pepper
   1 cup (2 sticks) unsalted butter, melted
   1 cup (8 oz.) sour cream
   1/2 cup milk

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine flour, baking powder, cheese, bacon, chives, salt and pepper.
3. In a separate bowl, combine melted butter, sour cream, and milk.
4. Combine wet ingredients with dry ingredients. Batter will be thick.
5. Spoon batter into a greased muffin pan.
Bake for 15-20 minutes until muffins are golden and a toothpick inserted near the center comes out clean.

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