These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They're winners at both breakfast and dinner. —Katie Koziolek, Hartland, Minnesota
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup 2% milk
- 1/2 cup mayonnaise
- 3/4 cup crumbled cooked bacon (about 12 strips)
- 1/2 cup chopped seeded plum tomatoes
- 2 tablespoons minced fresh parsley
- Shredded lettuce, optional
Directions
- In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
- Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with lettuce.
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