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Bacon and Egg Muffins Recipe

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This recipe for Bacon and Egg Muffins, by , is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Noland
Added: Monday, October 19, 2009


1/2 lbs bacon
1 1/4 c. flour
1 c. white or yellow cornmeal
1 T. sugar
1 1/2 tsp. baking soda
1/4 tsp. cayenne pepper
3/4 c. buttermilk or sour milk
3 eggs
1/4 vegetable oil
Tops of 4 green onions, chopped

Cook bacon until crisp; dry thoroughly on paper towels and crumble. Stir together dry ingredients. Beat together milk, eggs and oil, then blend with dry ingredients. Fold in bacon and onions.

Spoon into 12 greased muffin cups. Bake 20 to 25 minutes at 425 or until muffins test done. Serve warm.




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