Bacon Cheddar Mini Muffins

 

From the April/May 2016 issue of Eat Drink Mississippi

 

by Lisa LaFontaine Bynum - The Cooking Bride

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2 cups all-purpose flour
3 teaspoons baking powder
2 cups shredded sharp cheddar cheese
2-3 slices cooked bacon, chopped (or 1-2.5 ounce bag of store-bought real bacon bits)
1 tablespoon chopped fresh chives
1/8 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup (2 sticks) unsalted butter, melted
1 cup (8 oz.) sour cream
1/2 cup milk

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Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, cheese, bacon, chives, salt and pepper.

In a separate bowl, combine melted butter, sour cream, and milk.

Combine wet ingredients with dry ingredients. Batter will be thick.

Spoon batter into a greased mini muffin pan.

Bake for 15-20 minutes until muffins are golden and a toothpick inserted near the center comes out clean.

Serves 10-12