Email Sign-Up

Halloween: Bacon and Pumpkin Muffins!

Tuesday, May 31, 2011 Review by Brian
Bacon and pumpkin muffins

Bacon and pumpkin muffins



  • 1/4 c olive oil
  • 1 lg onion, finely chopped
  • 4 oz smoked bacon, diced
  • 10 oz pumpkin1
  • 2 c self-rising flour2
  • 1/2 c cornmeal or fine polenta
  • 2 t b. powder
  • 3 eggs
  • 1 c milk

Heat the oil in a frying pan and sautí© the onion and bacon for 5 minutes until lightly browned.3 Sift the flour, cornmeal, and baking powder into a large mixing bowl.  Stir in the onion, bacon, and grated pumpkin.  Beat the eggs with the milk and add to the bowl.  Mix until just combined.
Line a 12-cup muffin pan with paper muffin cups.  Divide the mixture among the paper cups and bake in a preheated oven at 400°F for 20-25 minutes or until risen, golden, and just firm.  Transfer to a wire rack to cool.  Serve buttered.

We Love BaconScotch!