The Best Breakfast Muffins to Make

My Saturday morning started early when I woke up at 7am because my internal clock does not believe in sleeping in. So because I was awake I wanted to make sure I did something productive, which normally results in a big egg sandwich. This time though I wanted to try something different.

Ever since I got back to Yellowknife, my friend Frankie has made these amazing breakfast muffins at the Gourmet Cup. The muffins are jammed packed with bacon, cheese and onions, and I grab one almost every morning on my way to work. The recipe originated from another mutual friend from Yellowknife, Amy. Amy was kind enough to share it was me and some other Twitter folks, so I want to make sure she gets the credit for this amazing creation.

Here is what you need:

• 2 cups of all purpose flour
• 1tbsp baking powder
• 2 tsp granulated sugar
• 1 tsp dry mustard powder
• 1tbsp Italian spice
• 1 tsp salt

• 1 1/4 cups shredded cheese
• 1/3 cup crumbled cooked bacon

• 1 cup milk
• 3/4 cup canola oil
• 1/2 cup finely chopped onion
• 2 large eggs
• 1 tsp corn syrup

*note: I did add the Italian Spice to the muffin recipe after a recommendation from Frankie. It adds a little extra savory taste to the finished product.

The first thing I did was get everything prepped, pulled out of the cupboards and have the oven preheating at 400°F. I diced up the bacon and lightly pan-fried it. I did the same with the onion. I should note also that I would normally use all Green Onion, but ran out so I just a white onion, which I sautéed a little in the same pan of the bacon.

Next step was to mix the floor, baking powder, sugar, mustard powder, salt and Italian spice.

Once that mixture was mixed together I added most of shredded cheese and diced bacon to the floor mixture.

In a separate bowl I mixed together the milk, canola oil, onions, eggs and corn syrup.

Both bowls of ingredients were mixed at this point, so I then mixed them together. The batter is thick and heavy. I mixed it together just until all the floor was mixed.

Now, Amy’s recipe calls for lining a 12 cup muffin tin with paper liners, but since I didn’t have any I just sprayed it with PAM.

Once the batter was evenly dispersed into all the muffin cups, I placed it in the oven for 18-20 minutes.

I pulled them out at about 19 minutes and added the rest of the cheese to the tops and stuck them back in for 30 second.

Once they were out of the oven for five minutes they all slid right out of the tin. It was like perfection.

They were ready to be devoured, which I did, but like Amy recommended they will make for perfect on the go mornings. I also plan on freezing them and eating when needed.

Now if there ever a recipe that should be shared on Pinterest, this would be it. Enjoy