I found these muffins easy to make and quite good. They would be perfect for breakfast paired with scrambled eggs or with a bowl of soup for dinner. Of course, it's too hot around here for soup right now but keep these in mind when the cooler days come creeping along.
6 strips crispy bacon, crumbled
1 cup milk
1/4 cup vegetable oil
2 large eggs
Combine the first three ingredients in a large bowl; stir in crumbled bacon. Whisk together milk, oil (I substituted 1/4 cup unsweetened applesauce) and eggs, add to flour mixture and stir just until moistened.
Spoon batter into lightly greased muffin pans, filling about 2/3 full. Bake at 400 degrees for 15 to 18 minutes until golden brown. I had to bake these about 5 minutes longer to get enough goldenness.
I sometimes substitute applesauce for oil in a recipe to cut down on the calorie count and by using the unsweetened kind it doesn't change the sugar measurement. If it calls for much more oil than the 1/4 cup here, I might do a half oil, half applesauce combination. The results might be a little spongier, but usually lighter and very moist.
Linked to Breakfast on the Go at Gooseberry Patch