Beer + Bacon = Muffins!

Beer. Bacon. Cheese. Those three words usually elicit happiness and smiles, but this recipe was really just so-so. I liked the idea of these muffins, but really the flavor just wasn't what I expected it to be, and they aren't worth the calories. They do go well with chili though, so if you're making a bowl I wouldn't hesitate to make these as a side dish.

Bacon Cheddar Beer Bread Muffins
from PreventionRD

Ingredients:
3 slices bacon, chopped
1 clove garlic, minced
1 small yellow onion, diced
2 cups all-purpose flour
1 cup whole wheat pastry flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup 2% sharp cheddar cheese, shredded
1 (12 oz) can or bottle of beer

Directions:

Preheat oven to 375 F.

In a large pan, cook bacon on medium-high until crisp, approximately 5 minutes. Remove bacon from pan and add onion to the same pan with bacon grease; cook 10 minutes or until browned, stirring occasionally. Add garlic, cook 1 more minute.

Combine flours, sugar, baking powder, salt, and pepper in a large bowl, stirring with a whisk; make a well in center of mixture. Add bacon, onions, garlic, cheese, and beer to flour mixture, stirring just until moist.

Spoon batter into each of 12 muffin tins in a prepared muffin tin (wells will be full). Bake at 375 F for 20-25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes before removing. Yield: 12 large muffins.