Bacon Cheese Muffins

Several days a week The Mr is up and out of the house before I am conscious and hours before I can muster up interest in making breakfast for him or anyone else. If I were a better wife, a Hooah! Army wife, I’d get up before him and prepare a hearty breakfast including all four food groups and coffee in a travel mug. Alas, he married a woman who likes her sleep and is less than enthusiastic about the Army.

I do feel like I am obligated to feed The Mr since he is the sole earner in this household and I get to avoid dealing with the general public thanks to his income. Muffins have thus become one of my staple creations. I grate up vegetables into muffin batter so The Child willingly eats zucchini. Fudge pecan muffins are my contribution to world happiness. Today’s savory muffins are my effort to make sure my husband eats something other than candy and soda for breakfast. If left to his own devices he’d eat fast food three meals a day and polish it off with a liter of wine every night. These muffins are portable, filling and quite tasty. They freeze well but nothing lasts long in this house so that’s never been necessary here.

3 Tablespoons melted butter or neutral oil, plus some for greasing the muffin tin

2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

3 teaspoons baking powder

1 egg

1 cup milk, plus more if needed

1/2 cup cooked turkey bacon (or use pig if you’re so inclined)

1/2 cup shredded cheese

Preheat oven to 400 F. Grease standard muffin tin. Mix dry ingredients in bowl. Beat egg, milk, and butter. Batter should be lumpy and thick, but very moist. Add bacon and cheese.

Spoon into muffin tins. Bake 20-30 minutes or until muffins are nicely browned and toothpick inserted into center comes out clean.