Recipe - Crunchy Bacon And Green Chile Muffins

One half pound Bacon
2 cup Flour
One fourth cup Sugar
1 tablespoon Baking powder
Vegetable oil
1 Egg; beaten
Three fourths cup Milk
1 One half cup Shredded Cheddar cheese
One fourth (up to)
One half cup Green chile; minced

MarieLouise J. Hadden mlj@lanl.gov

In a skillet, cook bacon until crispy; drain, reserve the drippings.
Crumble the bacon; set aside. In a medium bowl, stir together the flour,
sugar and baking powder. Make a well in the center. Measure the
drippings, add vegetable oil, if necessary to measure 1/3 cup. Combine the
drippings with the egg and milk. Add to the flour mixture and stir until
moist. Batter will be lumpy. Carefully fold in the bacon, cheese and green
chile. Use amount of green chile to your taste. Grease muffin tins and
fill about Three fourths full. Bake in a 400 deg oven for 1520 minutes, or until
golden brown.

ML's notes: This recipe is easy to double. I halved the amount of bacon,
just cuz that was all I had, and they still turned out well.

Notes: I got the recipe out of our local newspaper, Los Alamos Monitor: "A
recipe from the kitchen of Laura Parker was among those chosen for the
November/December issue of _Breakfast_, an 8page newsletterformat
publication. The theme for the current issue is "Breakfast in the
Southwest..."

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.