Cheddar, bacon, and pickles unite in tender muffin balls, perfect as a flavorful bite for any occasion.
# What you need:
→ 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)
# Steps to follow:
01 - Preheat oven to 375°F. Lightly grease a mini muffin tin or insert mini muffin liners.
02 - Whisk eggs, milk, and vegetable oil together in a large mixing bowl until well blended.
03 - In a separate bowl, mix the flour, baking powder, baking soda, salt, black pepper, and garlic powder thoroughly.
04 - Add dry ingredients to the bowl of wet ingredients. Stir gently until just combined, avoiding overmixing.
05 - Gently fold shredded cheddar, chopped pickles, crumbled bacon, and chopped chives into the batter until evenly distributed.
06 - Spoon mixture into each cavity of the prepared mini muffin tin, filling each nearly full.
07 - Place pan in oven and bake 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Let muffin balls cool in pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
