"What do I Aways Say is the Most Important Thing?"

Bonus points to anyone who knows where the quote in the title comes from and knows the answer to the question!

It is another cold morning on the prairies, yes I know I have been complaining about the freezing temps and many of you are most likely thinking "Suck it up buttercup, you live there, get used to it.....blah, blah, blah....)" I will say this about this morning's weather:  At least there is no windchill.  After a certain point I wonder if it really matters what the temperature is, cold is cold.  The sun is shining, which is nice as that means no more snowfall for the time being. And since it is cold, it is the perfect time bake something so I can turn the oven on!!

I have been wanting to make these tasty little morsels of breakfast goodness for quite some time....I would hazard to say since Mandy from Whipped posted the recipe I have had these in the the back of my mind. So here I am almost an entire year later finally making them!!  I did make a few adaptations to Mandy's original recipe. Partly because I only had buttermilk in fridge and partly because I have been trying to incorporate more while wheat flour into my recipes.

Mmmm....bacon....

Bacon Cheddar Breakfast Muffins

In a small bowl, mix together 1 strip of crisp cooked crumbled bacon and 1/4 cup grated cheese and set aside.  This will be used as a topping for the muffins.

Spray muffin tins with non stick spray, or brush with oil, melted butter.....something to keep the muffins from sticking.

Preheat the oven to 375 F.

In a large bowl, mix together:

• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 4 1/2 tsp baking powder

Mix together with a whisk and add to the dry ingredients:

• 1 cup grated old cheddar cheese (or which ever cheese you have on hand)
• 7 strips of crisp cooked bacon, crumbled
• 1/4 cup chopped green onions, or chives

Mix until the cheese, bacon, and green onions are coated in the flour mixture.

In another bowl mix (beat) together:

• 1/2 cup canola (or veggie) oil
• 1 cup buttermilk
• 1/2 cup sour cream (I want to try these with ricotta)
• 2 eggs
• 2 tbsp maple syrup

Add the wet ingredients to the dry and mix until well combined.  The batter will be thick.  Scoop into the muffin tins.

Bake for 20 to 25 minutes until the tops are golden and a toothpick inserted comes out clean.

Allow to cool for 5 to 10 minutes then remove from pans.  I loved the crispiness these muffins have from the cheese melting and crisping up on the edges of the pan.  Cheddar bacon breakfast muffins are indeed tasty and everyone enjoyed them on this cold winter Saturday morning. Highly recommended!

Stay warm and eat well!

Complete ingredient list:

• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 4 1/2 tsp baking powder
• 1 cup grated old cheddar cheese (or which ever cheese you have on hand)
• 7 strips of crisp cooked bacon, crumbled
• 1/4 cup chopped green onions, or chives
• 1/2 cup canola (or veggie) oil
• 1 cup buttermilk
• 1/2 cup sour cream (I want to try these with ricotta)
• 2 eggs
• 2 tbsp maple syrup