My mother-in-law is engaged! This is her third marriage and I hope it’ll be a happily ever after for her. Chris and I have been together for almost 15 years and it has been a wonderful and blissful union. I hope she finds the same with her new fiancé. She sounded really happy over the phone about being engaged to a man she has known for 20 years. I’m happy that she’s happy. She deserves it. She’ll be visiting us with her new fiancé next Tuesday. I know, odd day but they’re only in town for a day. This means I’ll be cleaning the house this weekend.
The last time I cleaned when E and M were visiting, it took me a good 5 hours! I’m hoping it won’t take as long this time, as the house isn’t too dirty. After I clean, I like to kick my shoes off and drink to reward myself on a job well-done. And these will be a tasty snack to go with. Happy Friday!
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 4 scallions, finely chopped
- 1 cup of shredded sharp cheddar cheese
- 1/3 cup of cooked bacon (2-3 slices), crumbled
- 1/2 cup of garlic chipotle butter, melted and cooled
- 1 egg
- 1 cup of buttermilk
Preheat the oven to 350 degrees F. Grease or line baking cups in the muffin pan.
Using a stand or electric mixer (or mix by hand) mix together flour, baking powder, baking soda, salt, scallions, cheese and bacon.
In a medium bowl whisk butter, egg and buttermilk until combined. Slowly pour the buttermilk mixture into the flour mixture and stir until just moistened. Do not overmix.
Spoon batter (I used a 3-tablespoons large cookie scoop) into the greased or lined muffin cups and bake for 17-20 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly, about 5-7 minutes and serve warm or at room temperature (best served warm).