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Grill 23 & Bar Stuffin' Muffins Recipe
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Grill 23 & Bar Stuffin' Muffins
For the "goodies":
1/4 lb. smoked bacon, diced small
1/4 c. butter
1 large onion, diced small
4 ribs celery, diced small
2 T. dried thyme
1 t. kosher salt
Freshly ground black pepper
For the muffins:
4 c. all-purpose flour
2 T. baking powder
2 t. Old Bay seasoning
1 t. salt
1 t. dried thyme
1/4 c. sugar
2 large eggs
2 c. milk
1/2 c. vegetable oil (or, ideally, rendered chicken fat)
Preheat oven to 400 degrees. Prepare the ``goodies'': Over medium heat, saute the diced bacon in butter until golden - about 3 minutes, stirring often.
Add the onion, celery, thyme, salt and a few grinds of black pepper. Reduce heat to low and cook, covered but stirring occasionally, until vegetables have softened - about 15 minutes. Remove from pan and allow to cool to room temperature.
To make the muffins: Mix dry ingredients together in a large bowl. Make a well in the center. In another bowl, lightly beat eggs, then stir in milk and oil or fat. Pour this mixture into well in dry ingredients. Mix together quickly and gently until dough is just moistened.
Gently fold in goodies, and transfer to 2 greased muffin tins (12 cups each). Bake at 400 degrees for about 25 minutes or until golden and a skewer inserted comes out clean.
Makes 2 dozen.
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