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Lee Bailey's Bacon-Walnut Muffins

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~ John Gunter

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Lee Bailey's Bacon-Walnut Muffins


Lee Bailey's Soup Meals:
Main Event Soups in Year-Round Menus
© 1989 by Lee Bailey (Clarkson N. Potter)

Out of Print, Used & Rare

"Substitute any nut here for the walnuts if you like. However, the slightly
bitter taste of walnuts seems to blend with the other ingredients very well.
The amount of sage in these muffins gives them a very strong flavor, so if sage
is not a favorite of yours by all means reduce the amount to suit your tastes."

[It's WAY too much sage for us... We go for 1 teaspoon, max.]

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons ground sage
1/2 teaspoon white pepper
Pinch of cayenne pepper
1 cup milk
2 eggs
1/2 cup safflower oil
1 cup crumbled or cubed crisp-fried thick bacon
1 cup coarsely chopped walnuts

Preheat oven to 400 degrees F. Generously grease 12 medium muffin cups. Sift together the flour, baking powder, baking soda, sage, white pepper,
and cayenne into a large bowl. Lightly beat together the milk, eggs, and oil. Combine with the dry ingredients; do not overmix. Stir in bacon and walnuts. Fill cups about three-fourths full and bake until golden, approximately 20 minutes. Makes 12 muffins.
 

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