The Daring Baker: Quick Gimmie a Flavor! Bacon and Cheese Muffins

Blog-checking lines: The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Baking with bacon is not new... I've not jumped on that bandwagon - that is, until now.  When we were challenged to come up with flavors for a quick bread recipe I knew I wanted to do something with bacon.  Not only would I be my husband's hero, but I might even make something that would please the other household members.  These muffins were good but I still think the recipe could be tweaked to make them even more fabulous.  I'm thinking a hint of cayenne would be tasty... heck, when isn't adding cayenne a tasty thing!?!

Even  adding some caramelized onion... OK, now I'm drooling.  

The quick bread Lisa posted was a nice looking one, but to make the muffins more savory, I had to change the recipe a bit.

Bacon Cheese Muffins

Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe

2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or soured milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond


Directions:
Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing.