Sweet Mini-muffins

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Ingredients:
4 tablespoons butter, softened
1/2 cup sugar
1 egg
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup milk
About 1/2 cup butter, melted
2 teaspoons ground cinnamon mixed with 1/2 cup sugar

Directions:
Preheat oven to 375°
Grease 3 mini-muffin pans (1 1/2 inch cups)
Beat together butter and sugar until well blended, then beat in egg.  Sift together flour, baking powder, salt, and nutmeg.  Stir dry ingredients alternately with milk into the butter mixture and mix until blended.  Spoon about 1 rounded teaspoon batter into each mini-muffin cup.  Bake for 20 minutes, or until golden.  Remove from pans.  While still hot, dip each muffin entirely into melted butter (I stick them onto the end of a fork), then roll in cinnamon-sugar mixture.  Serve warm or cold.
To freeze: cool muffins thoroughly, set them on a cookie sheet with a little space in between and place in freezer.  When thoroughly frozen you can  put them into a plastic freezer bag.  Remove as many as you need, but do not thaw in the plastic bag.
Makes 3 dozen

Bacon Cheddar Scones

Fortunately, I never promised that the recipes here would be healthy - just tested and delicious!  My family (at least the males) are bacon eaters, so when I see a new recipe with bacon I have to try it.  This recipe was tested by my bacon aficionados and found to be excellent!
(print this recipe)


Bacon and Cheddar Scones

 Ingredients

• 3 cups flour, plus more for work surface
• 1 teaspoon salt
• 1 tablespoon cracked black pepper
• 1/2 cup cold butter
• 1 1/2 cups grated sharp Cheddar cheese
• 4 green onions, thinly sliced
• 10 slices bacon, cooked crisp and crumbled
• 1 1/4 cups buttermilk
• 1 large egg, for egg wash
• 1 tablespoon coarse sea salt or kosher salt

 Preheat oven to 425.

Mix flour, salt, and pepper in a large bowl. With a large grater, grate the butter into the flour. Mix the butter into the flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.

In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

Serves 6