I was a bit skeptical about this recipe when it came out of the oven. I had it while it was warm and wasn’t too fond of it. I couldn’t pinpoint exactly why. So I wasn’t going to bother with this post. But I wanted a second opinion so when Chris got home, I had him sample this muffin. Chris thought it was good and that he was able to distinguish the smokey bacon and the strong blue cheese flavors. By that time, the muffins have cooled quite a bit. So I took another bite out of the muffin and this time, I enjoyed it more. I have to warn you though —if you are not a big fan of strong blue cheese flavor or smell, you might not care for this recipe. But if you like bacon and you like gorgonzola, this can be a tasty treat!
- 5 strips of bacon, chopped
- half of a red onion, chopped
- 2 1/4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- a handful of Italian parsley, finely chopped
- 8 ounces of gorgonzola crumbles
- 2 eggs, lightly beaten
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1/3 cup of olive oil
In a medium skillet over medium heat, brown bacon until crisp. Using a slotted spoon, transfer bacon to a bowl. In the same skillet, cook onion until soft. Transfer onion to the same bowl as the bacon, set aside and let it cool.
Preheat the oven to 350 degrees F. Line baking cups in the muffin pan.
Using a stand mixer (or mix by hand) combine flour, baking powder, baking soda, salt, parsley, gorgonzola crumbles and bacon/onion mixture. Stir to combine.
In a medium bowl whisk together eggs, sour cream, milk and olive oil. Pour egg mixture into the flour mixture and stir until just moistened.
Spoon batter into the lined muffin cups and bake for 20-23 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly in the pan before transferring them to the cooling rack.