Bacon and Egg Muffins

Well.  If we're gonna have a muffin focus here, far be it from us Ruses to not be involved.

Actually, Josh saw a picture of some bacon and egg muffins in my BH&G magazine, and felt a desperate need to try them.  We tore the page out, and he waved it in my face for about 2 weeks before I made the time one morning to try them...  Only the original recipe is a cornmeal based muffin.  That doesn't fly with half of us, so I used a different recipe, and sort of made up something similar.  

I chose to use my "Melt in Your Mouth Muffin Mix" minus the spices and with less sugar, if you want the gory details.

We loved these!  Mmmm, breakfast in a muffin shape.  It's pretty much your scrambled eggs, bacon, and pancake all in one.  And for those of us to whom eggs give shivers, I'm on your team, and these were not too eggy or gross.  Some kids complained that they didn't notice the eggs.  That's my kind of scrambled egg - the one you don't notice!  So before we forget  how we made these...

4 eggs, divided

2 T water

4 slices of bacon cut in thirds, plus extra crumbled, if you want it.  We wanted it. :  )

1 3/4 c flour

1/2 c shredded cheese

1/4 c sugar

2 t baking powder

1/2 a t salt

1 c milk

1/3-1/2 c oil

butter

syrup

Heat oven to 400 degrees.  Cook bacon.  Beat eggs with water, cook until just set, in a frying pan with bacon grease or butter. In mixing bowl, combine dry ingredients.  Toss with cheese and bacon crumbles (if you're adding those).  Mix milk, last egg, and oil (this is top secret, but we used bacon grease). Gently stir wet into dry ingredients, adding scrambled eggs about half way into the mixing.  Grease muffin pan, BGH used bacon grease, so we did too - it worked great.  Divide batter between cups, lay a strip of bacon on top of each.  Bake at 350 12-18 minutes, or until tops spring back when touched.  Serve with butter and syrup.

Makes a mere 12. : )

Irresistible Carrot Muffin

These muffins are absolutely the most amazing carrot cake/bread/muffins I have ever had! I made the half batch today, but there's not much point in making so few of these! Unless you wish to place a limit on how many of these things are consumed =). They are very healthy for you though! See?! They even have whole wheat flour and honey! (We just won't mention how much oil and brown sugar they have!) Honestly, these are so amazing you would never think that it has anything so healthy as W.W. flour in it anyway! Oh, when I made the half batch today I only put in 1 cup of oil (1/4 c. less), and they still came out great, just a little less greasy. Possibly you could go down to 3/4 c. for the half batch. The weird part is that with all that oil, these things still want to stick to the muffin tins! (As much as I wanted to, I promise that they were sticking in the tins and that I did not really take a bite out of every other muffin!)


Ingredients
· 8 eggs
· 2 1/2 cups oil (or less)
· 1 cup honey
· 2/3 cup brown sugar
· 5 teaspoons vanilla extract
· 3 cups whole wheat flour
· 1 cups all-purpose flour
· 4 teaspoons baking powder
· 1 teaspoon salt
· 3 teaspoons ground cinnamon
· 3 cups grated carrots

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin tray.

2. In a large bowl, beat together eggs, oil, honey, brown sugar and vanilla. Mix in flour, baking powder, salt and cinnamon. Stir in carrots. Use a 1/4 cup measure and scoop into muffin tins.

3. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

4. Makes 4 dozen muffins.


½ Batch (Makes 2 dozen muffins)

· 4 eggs
· 1 cup vegetable oil
· ½ cup honey
· 2/3 cup brown sugar
· 3 teaspoons vanilla extract
· 1½ cups whole wheat flour
· ½ cups all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1½ teaspoons ground cinnamon
· 1½ cups grated carrots