Bacon, Egg & Cheese Muffins

Summer is shaping up to be very hot and humid! I can barely keep myself from melting in the heat. I want to be out enjoying the sunshine but it's almost unbearable sometimes to be out in that weather.

I have been having a very relaxing summer so far, but it's going by too quickly. I just booked my flight back to Kingston the other day and it made me so sad. I don't want to think about going back to real life anytime soon! Why is the summer season so short?

These muffins are lovely and full of flavor for breakfast. They are quick and easy to whip up and they are something a little different from a traditional sweet muffin.

If you're not super pumped about breakfast and don't usually eat big meals (like me), these are a great addition to your morning routine, just so that you don't feel hungry by mid-morning.

Hopefully everyone is having a chance to enjoy the sunshine and beautiful weather! Have a good one ;)

Bacon, Egg & Cheese Muffins
Prep Time: 15 mins        Cook Time: 15mins        Yields 12 muffins

Ingredients:
1 small onion, diced
1/3 cup vegetable oil
2 cups flour
1/4 cup cornmeal
1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp dried thyme
1 cup cheddar cheese, shredded
5 slices bacon, diced and cooked
1 egg
1 1/4 cup milk

Directions:
1) Preheat oven to 375 F. Grease muffin tin, set aside.
2) In a microwave safe bowl, combine onion and vegetable oil. Cover and microwave on high for 1 minute, until softened. Set aside.
3) In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and thyme. Stir in cheese and cooked bacon.
4) In a separate bowl lightly beat the egg. Stir in milk and beat until combined. Add the milk mixture and oil mixture to the bowl with the flour and stir until just moistened.
5) Spoon batter into prepared pan about 3/4 full. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then remove from pan and cool completely on wire rack. Store in an airtight container.

(Recipe adapted from Foodland Ontario)