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Bakin’ bacon? Oh yes! Bakin’ beer? Yes again! Who says that you can’t bake with pig? I recently made a bacon pie (stay tuned for that post). Anyhow, I came across this little gem. Beer, caramelized onion, bacon and parmesan muffins. Enjoy!

6 slices bacon, chopped
2 cups chopped onion
3 teaspoons sugar, divided
1/4 teaspoon dried thyme
2 eggs
3/4 cups lager or “regular” beer
1/4 cup extra virgin olive oil
1 1/2 cups all purpose flour
3/4 cup grated parmesan cheese
2 teaspoons baking powder
1/2 teaspoon salt

1. Preheat oven to 375 F. Grease 12 standard (2 1/2″) muffin cups. Line a small plate with paper towels.

2. Heat a large skillet over medium heat. Add Bacon. Cook 7-8 minutes or until crisp, stirring occasionally. Remove bacon to the prepared plate. Add onion, 1 teaspoon sugar and thyme to the skillet; cook 10-12 minutes or until onion is golden brown, stirring occasionally. Cool 5 minutes. Stir in bacon.

3. While cooking your bacon and onions, combine the eggs, beer, and oil in a medium bowl. Combine remaining 2 teaspoons of sugar, flour, cheese, baking powder and salt in a large bowl. Add the beer mixture to the flour mixture; stir just until moistened. Gently stir in onion mixture. Spoon batter evenly into the prepared muffin cups.

4. Bake 15-17 minutes or until a toothpick inserted into the muffin centers comes out clean. Cool in-pan for 5 minutes. Serve warm to room temperature.