The three Bs – buckwheat, buttermilk and bacon – make this Savory Bacon Muffin recipe special.
1 1⁄3 cups all-purpose flour
3⁄4 cup buckwheat flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup honey
2 eggs, beaten
1⁄2 cup buttermilk
2 tablespoons butter, melted
3⁄4 cup sour cream
1⁄4 cup minced onion
1⁄4 cup thinly sliced green onions
1⁄2 cup cooked, crumbled bacon
Heat oven to 375°F. Grease a 12-cup muffin pan; set aside.
In medium bowl, whisk together flours, baking powder, baking soda and salt. Make well in center and set aside.
In separate bowl, combine honey, eggs, buttermilk and butter. Stir in sour cream. Add to flour mixture all at once and stir. Fold in onions and bacon.
Divide evenly into prepared muffin pan and bake for 20 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes. Serve muffins with butter and honey, if desired. Yields 12 muffins.
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