Bacon & Egg Muffins

Method

For the Muffins:

• Preheat your oven to 180°C. Brush 4 muffin tin holes with melted butter.
• Heat a non-stick pan over high heat. Add the chopped bacon and fry until lightly browned. Remove the bacon onto a paper towel to drain the fat, then set aside.
• In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the wet ingredients: milk, white vinegar, sour cream, vegetable oil, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until the flour is almost incorporated (limit to about 8 stirs to avoid over mixing).
• Gently fold in the sliced green onion, cooked bacon, and shredded cheese, stirring about 5 times.
• Place 1/4 cup batter into each of the 4 muffin tin holes.
• Use a spoon to make a well in the batter, and crack an egg into each well.
• Divide the remaining batter between each hole to cover the egg – best way is to dollop the batter around the yolk, then on top of the yolk, then spread to cover.
• Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.
• Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
• Serve warm with a cup of tea or coffee!