QUICHE LORRAINE MUFFINS

Quiche Lorraine Muffins image

Provided by ratherbeswimmin

Time 1h3m

Yield 12 -24 muffins

Number Of Ingredients 12

1/4 cup canola oil
8 slices bacon, roughly chopped
4 medium scallions, thinly sliced
2 cups all-purpose flour
1/2 cup yellow cornmeal or 1/2 cup white cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 large egg, at room temperature
2 large egg yolks, at room temperature
1 cup whole milk
1 1/4 cups shredded gruyere cheese

Steps:

Spray muffin tins with non-stick cooking spray; set aside.
Heat a skillet over medium heat.
Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
Transfer mixture to a large bowl and let cool for 10 minutes.
In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
Stir in the flour mixture until moistened.
Fill prepared muffin tins 3/4 full.
Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
Set muffin pan on a wire rack to cool 10 minutes.
Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
To store: cool completely, then seal in an airtight container or in freezer bags.
Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.