BACON + TOMATO + CHEDDAR MUFFINS

Ingredients

• 2 1/2 C self-rising flour
• 1/2 C tomato jam or relish (I used Bella Cucina Tomato Jam)
• 1 1/2 C uncured maple bacon, trimmed + diced
• 1 C spinach leaves, chopped
• 1 scallion, diced
• 1 1/2 C cheddar, grated (I used Tillamook Medium Cheddar Farmstyle Shredded Cheese)
• 1/2 C olive oil
• 1 C half + half
• 2 eggs
• sea salt
• freshly ground pepper

Instructions

1. Preheat oven to 350 degrees. Line a 12-capacity muffin tin with baking cups.

2. Cook the diced bacon for 5 minutes over medium-high. Drain off the fat.

3. Add all of the ingredients to a large bowl and mix until just combined.

4. Divide the mixture evenly between muffin baking cups. Bake for 20 - 22 minutes or until cooked through.

5. Transfer the muffins to a wire rack to cool for a few minutes before serving.

Serves 12 muffins
Categories: Breakfast + Brunch, Small Eats + Smoothies

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