One of my all-time favorites recipes, perfect for brunch, too!
Bacon ~ Herb Cupcakes
(from Southern Living March 2011)
1 ½ cups of sour cream
½ cup cooked, finely crumbled bacon
½ cup melted butter
¼ cup finely chopped assorted herbs
(I used thyme and parsley)
2 green onions, chopped
½ tsp pepper
2 cups of self-rising flour
6 oz cream cheese, softened
Garnish: Assorted fresh herbs and cooked crumbled bacon
Preheat oven to 375 degrees. Stir together first 6 ingredients. Stir in flour until blended (mixture will be thick). Spoon batter into lightly greased miniature muffin pans, filling completely full.
Bake at 375 degrees for 26-28 minutes or until golden brown. Remove cupcakes from pan to a wire rack and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
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