Bacon and Gruyere Muffins

From Williams-Sonoma Muffins by Beth Hensperger

7 or 8 thin slices smoked bacon
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
4 tablespoons unsalted, melted butter
1 cup milk
2 tablespoons sour cream or plain yogurt
3/4 cup finely diced Gruyere or Swiss cheese

Preheat oven to 400 degrees. Grease 9 standard muffin cups (2 3/4 to 3 inches wide by 1 3/4 inches deep) with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping. In a frying pan over medium-high heat, cook the bacon slices until crisp, 6-8 minutes, turning as needed. Using tongs, transfer to paper towels to drain. Let the bacon cool, then crumble. Set aside. In a bowl, stir together flour, sugar, baking powder and salt. In another bowl, whisk together the egg, melted butter (see note), milk and sour cream or yogurt until blended. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not over mix. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Bake until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

Take note: For added bacon flavor, replace 2 tablespoons of melted butter with 2 tablespoons bacon fat.

If not serving the muffins immediately, store in the refrigerator. These muffins are great accompaniments to soups, salads and omelets.

Makes 9 muffins