1/3 cup butter, melted
1/2 cup milk
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1-1/2 cups fresh baby spinach, coarsely chopped
12 slices bacon, crisply cooked, crumbled (3/4 cup)
1/2 cup shredded Swiss cheese (2 oz)
JUMBO BACON-SPINACH MUFFINS
- Heat oven to 400°F. Spray BAKER’S SECRET® 6 CUP TEXAS MUFFIN PAN with cooking spray.
- In large bowl, beat eggs, melted butter and milk with whisk until well blended. In a second bowl, add flour, sugar, baking powder, salt and pepper and stir. Combine wet with dry ingredients with spoon just until dry ingredients are moistened. Stir in spinach, bacon and cheese. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack; cool 5 minutes. Serve warm.