Bacon, cheddar, and pickles unite in savory muffin balls, ideal for parties or casual snacking.
# Components:
→ Wet Ingredients
01 - 2 large eggs
02 - 1 cup whole milk
03 - 1/4 cup vegetable oil
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon garlic powder
→ Fillings
10 - 1 cup sharp cheddar cheese, shredded
11 - 1/2 cup dill pickles, finely chopped
12 - 6 slices bacon, cooked and crumbled (about 1/2 cup)
13 - 2 tablespoons fresh chives, chopped (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a mini muffin tin or line with mini muffin liners.
02 - In a large mixing bowl, whisk together eggs, milk, and oil until fully blended.
03 - In a separate bowl, stir together flour, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.
04 - Gently add the dry mixture to the bowl with the wet ingredients. Stir just until incorporated, taking care not to overmix.
05 - Fold in shredded cheddar cheese, chopped pickles, crumbled bacon, and optional chives until evenly distributed.
06 - Spoon batter into each cavity of the mini muffin tin, filling almost to the top.
07 - Transfer pan to oven and bake for 18 to 20 minutes until golden; a toothpick inserted in the center should come out clean.
08 - Allow muffin balls to cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
