A twist on a classic, these irish soda muffins are packed with cheddar cheese and bacon.
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher or sea salt
- ½ tsp ground black pepper
- 2 oz cold unsalted butter (cut into small chunks)
- 10 oz cheddar cheese (grated)
- 1 pkg bacon (chopped)
- 1¼ cup low fat buttermilk
- 1 egg (large)
- Preheat oven to 375° and grease a muffin pan with either butter or cooking spray. I prefer avocado oil spray.
- Cook bacon as you normally would and set aside on a plate with a paper towel until cooled.
- Whisk together flour, baking powder, baking soda, salt and pepper.
- Add butter (make sure it's cold) and use a pastry cutter or two knives to cut the butter into the dry mixture. You want the butter to wind up as small little lumps within the flour mixture.
- Chop bacon into small pieces.
- Mix in the grated cheese and bacon and set aside.
- In a separate bowl, whisk together the egg and buttermilk. Add this mixture to the dry mixture and stir until combined. Your dough should be sticky. Make sure not to overmix.
- Using a scoop or spoon, fill each muffin slot with an equal amount of dough. Put a little flour on your fingers and push down the dough so that it's flat.
- Bake for 20-25 minutes. Internal temp should be 200° and the thermometer should come out clean when they're done.
- Cool for 5 minutes and then remove and let them continue to cool a bit on a cooling rack. Though they are really yummy warm!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Side Dish
- Cuisine: Irish