These are so good and are perfect for Sunday brunch or to make in advance for breakfast on the go. These took less than 40 minutes including cooking time. Extras can be frozen so make a double batch and you’ll have some for breakfast during the busy work week.
Gather your ingredients:
Mill your bread grain:
Mix ingredients together:
Pour batter into cupcake pan and bake for about 20 minutes:
When done add shredded cheese to top and pop back into oven for 1-2 minutes:
1 1/4 cups all purpose flour
1/3 cup freshly milled rye flour
2 teaspoons baking powder
2 teaspoons sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
2/3 cup finely chopped crisp bacon
1 1/4 cups shredded sharp white cheddar cheese
1. Preheat the oven to 400 degrees. Line a standard cupcake tin with cupcake papers.
2. In a bowl, mix together dry ingredients. In another bowl, mix together egg, milk, and oil. Make a well in the center of the dry ingredients and pour in wet ingredients, bacon and two-thirds of the cheese. Mix together just until moistened.
3. Carefully pour the batter into each cupcake liner, fill 2/3 full. Bake until a toothpick inserted in the center comes out clean; approximately 20 minutes. Pull muffins out of oven and sprinkle them with remaining cheese. Bake until the cheese has melted, about another minute.
4. Remove muffins from oven and cool for 5 minutes before removing from pan. Serve warm or cool completely before freezing/storing.