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by Caitlin Saniga

These muffins were an endangered species by the time I got around to taking a photo of them. I made a batch during a late-night baking session, and by the morning there were only four left.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips), drippings reserved
  • 1/2 cup sliced sun-dried tomatoes (press out at much oil as you can with paper towels)
  • 1/4 cup minced fresh parsley

This is just my opinion, but the butter was overkill. By the time you bake these muffins in a bacon grease-coated pan, they’re pretty much good to go. One idea I had for these is slicing the muffins in half and adding cooked egg and cheese. I know, I know. I’m always dreaming up breakfast sandwiches!

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder and sugar. In a small mixing bowl, whisk together the milk and mayo until smooth. Form a well in the dry ingredients mixture, and pour the wet ingredients into it. Stir until just moistened. Fold in the bacon, tomatoes and parsley.

Use leftover bacon grease to lightly coat a 12-cup muffin pan. Fill the cups with batter so they are two-thirds full. Bake for 20 minutes, or until a toothpick comes out clean. Cool the muffins for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Makes 1 dozen.

Recipe adapted from: Taste of Home

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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