Quiche Lorraine Muffins

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• 1/4 cup canola oil
• 8 slices bacon, roughly chopped
• 4 medium scallions, thinly sliced
• 2 cups all-purpose flour
• 1/2 cup yellow cornmeal or 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 1 cup whole milk
• 1 1/4 cups shredded gruyere cheese

Recipe

• 1 spray muffin tins with non-stick cooking spray; set aside.
• 2 heat a skillet over medium heat.
• 3 swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
• 4 add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
• 5 transfer mixture to a large bowl and let cool for 10 minutes.
• 6 in another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
• 7 whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
• 8 stir in the flour mixture until moistened.
• 9 fill prepared muffin tins 3/4 full.
• 10 bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
• 11 set muffin pan on a wire rack to cool 10 minutes.
• 12 gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
• 13 to store: cool completely, then seal in an airtight container or in freezer bags.
• 14 muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.