Lighter Fare: Savory Breakfast Muffins

4 strips pork bacon (turkey or soy bacon may be substituted)

3 large green onions

4 oz. cheddar cheese (DON’T substitute soy cheese)

2/3 c. unbleached a-p flour

2/3 c. whole wheat flour

2/3 c. masa flour (finely ground corn, typically sold for making tamales)

2 t. baking soda

1 t. salt

1 T. granulated sugar

1 1/2 c. buttermilk

1/3 c. grapeseed oil

2 small or 1 large egg, at room temperature

desirable:  silicone cupcake liners to make life easier

Place bacon slices into a wide, shallow skillet.  Cover with water, and cook over high heat until water comes to a boil.  Continue simmering the bacon until it is fully cooked, with a lot of the fat coming out on top of the water.  Pick up bacon slices from water, and drain on paper towels.  Julienne the bacon crosswise.  Chop green onions (white and green parts), and grate the cheese using the large- to medium-sized holes in the grater.

Mix flours and masa in a large bowl.  Stir in the soda, sugar, and salt until well incorporated.  Add bacon, chopped onions, and grated cheese to the flour mixture, and stir until fairly well distributed.  Set aside.

Preheat oven to 350 degrees Fahrenheit.

Beat eggs until they are fairly uniform in consistency and color.  Add oil and whisk until emulsified.  Add buttermilk, and stir until well combined.

Make a well in dry ingredients.  Pour egg mixture into this well, and stir just until all of the dry bits are moistened.  This will make a fairly stiff batter.  Scoop about 1/3-1/2 c. batter into each silicone-lined muffin cup.  Bake for 25-28 minutes (test at 25 minutes with a toothpick).  Cool in pan 2 minutes before removing to a linen towel-lined serving bowl.  Fold the towel over the muffins to keep them warm.  Serve with butter and/or creme fraiche.