4 slice bacon
1 1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup shredded cheddar cheese 2-oz
1 egg
1/2 cup sourdough starter
2/3 cup milk
1/3 cup vegetable oil or bacon drippings
Directions
In a skillet, cook bacon over medium heat until crisp. Reserve bacon
drippings, if desired. Drain cooked bacon on paper towels. Crumble
and set aside. Grease 12 muffin cups or line with paper liners; set
aside. Preheat oven to 400~F. In a large bowl, sitr together flour,
baking powder, baking soda, salt and sugar. Stir in cheese; set
aside. In a medium bowl, beat egg. Stir in sourdough starter, milk
and oil or drippings. Add to flour mixture. Stir with fork until dry
ingredients are just moistened. Fold in crumbled bacon. Fill prepared
muffin cups 2/3 to 3/4 full with batter. Bake in preheated oven 20 to
25 minutes or until golden brown. Remove from muffin cups. Serve hot.
Great for breakfast with a glass of orange juice! These turned out
absolutely WONDERFUL. I would suggest greasing the muffin tins very
well. The cheese tends to make them stick a little!
Formatted to MM by SALlie Kratz. From THE SOURDOUGH COOKBOOK by Rita
Davenport.
Servings: 12 muffins
Bacon & Cheese Sourdough Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Meat; Muffin
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further. Having said that, sadly, these ancient cook books were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and parsley. Moving on, there are a couple of books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is served today, but rather recipes for the types of food cooked for the nobility of those days. Later, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new spices and herbs created an outbreak in books on cooking, some of which are now in private libraries. By the time we get to the twentieth century, recipe publications were starting to become popular mostly as a result of more people being able to read, more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Bacon & Cheese Sourdough Muffins recipe.
