Onion & Bacon Muffins

Name: Onion & Bacon Muffins
Yield: 12 servings
Cuisine: American
Ingredients: INGREDIENTS for 12 Muffins; 120 g Butter (Salted); 60 g Sugar; 50 g Corn Grits (or corn meal); 2 Eggs; 260 g Flour; 15 g Baking Powder; 2 g Black Pepper (Ground); 180 g Yogurt; 350 g Onion; Crunchy Bacon:; 6 slices Bacon

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/savory-onion-bacon/

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/savory-onion-bacon/

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Ingredients

12 servings

INGREDIENTS for 12 Muffins
120 gButter (Salted)
60 gSugar
50 gCorn Grits (or corn meal)
2Eggs
260 gFlour
15 gBaking Powder
2 gBlack Pepper (Ground)
180 gYogurt
350 gOnion
Crunchy Bacon:
6 slicesBacon

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Steps

1

Cook bacon until it's nice and crunchy and slice into small pieces. Set aside until use.
2

Slice the onion and add to a medium saucepan. Add the vegetable oil to the medium saucepan and sauté over low heat until the sliced onion is nicely browned (approximately 30 - 40 min). Let cool completely and put aside until use.
3

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together the flour, corn grits, baking powder and ground black pepper and sift; set aside.
4

Cream the butter and sugar. Add the eggs; stir until well mixed. Add the yogurt and stir until smooth.
5

Add the flour mixture to the liquid mixture and use a rubber spatula to mix until half mixed.
6

Add the sautéed onion and pieces of crunchy bacon and mix until smooth.
7

Divide the batter evenly among the lined cups.
8

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.