Bacon and Swiss Rye Muffins: Printer Friendly Version!

Name: Bacon and Swiss Rye Muffins: Printer Friendly Version!
Ingredients: 2 cups (7 1/2 ounces) whole rye flour (also known as pumpernickel flour); 3/4 cup (3 1/8 ounces) high-gluten flour (also known as bread flour); 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon Kosher salt; 3/4 teaspoon granulated onion; 1 1/2 cups Swiss cheese, grated and divided; 1 large egg; 1 1/2 cups (12 fluid ounces) buttermilk (or 1 1/2 teaspoons cider vinegar in a measuring cup topped with enough milk to reach 1 1/2 cups); 1/2 cup (4 ounces by weight) melted unsalted butter; 1/2 pound of bacon, sliced into thin strips and then cooked until crispy and drained on paper towels

www.foodiewithfamily.com

Bacon and Swiss Rye Muffins: Crispy bacon, melty cheese, and a whole rye twist—perfect comfort food! [155 characters]

View full recipe on www.foodiewithfamily.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodiewithfamily.com.

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Ingredients

2 cups (7 1/2 ounces) whole rye flour (also known as pumpernickel flour)
3/4 cup (3 1/8 ounces) high-gluten flour (also known as bread flour)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
3/4 teaspoon granulated onion
1 1/2 cups Swiss cheese, grated and divided
1 large egg
1 1/2 cups (12 fluid ounces) buttermilk (or 1 1/2 teaspoons cider vinegar in a measuring cup topped with enough milk to reach 1 1/2 cups)
1/2 cup (4 ounces by weight) melted unsalted butter
1/2 pound of bacon, sliced into thin strips and then cooked until crispy and drained on paper towels