Apple Turnover Murder

BREAKFAST IN A MUFFIN

Preheat oven to 400 degrees F., rack in the middle position.

2 cups all-purpose flour (no need to sift)

1 heaping Tablespoon white (granulated) sugar

½ teaspoon salt

2 and ½ teaspoons baking powder

3 large eggs

1 cup whole milk or light cream (I used milk)

½ cup melted butter (1 stick, 4 ounces, ¼ pound)

12 strips of bacon, fully cooked

12 small or medium eggs

½ cup shredded cheddar, Swiss, or jack cheese (I used sharp cheddar)

Hannah’s 1 ^st Note: Before you start these muffins, you must decide which type you want to make. You can use a regular 12-cup muffin pan, or a jumbo pan that makes 6 muffins.

In a large bowl, combine the flour, sugar, salt, and baking powder. Stir them all up together with a fork until they’re evenly combined.

Break the 3 large eggs into a medium-sized bowl and whip them up with a wire whisk.

Add the milk and whisk it in.

Add the melted butter and mix well.

Make a well in the bowl with the flour mixture. Dump the liquid mixture into the well and mix it all up with a spoon until everything is well moistened. (This batter is supposed to be lumpy-don’t stir it smooth.)

Michelle’s Note: I forgot once and mixed the shredded cheese into the batter. The muffins didn’t look as nice, but they tasted every bit as good.

Grease (or spray with Pam or another nonstick cooking spray) a pan with 12 muffin cups, or a jumbo muffin pan with 6 cups.

Give the batter a final stir, and then put a spoonful of batter in the bottom of the cups, enough to cover the bottom.

Form one strip of cooked bacon into a circle that’ll fit inside your muffin cup. Press it down in the batter like a little circular fence. Do the same for the other muffin cups.

Crack and separate a medium-size egg. Put the white into a bowl so that you can make Angel Kiss Cookies, Angel Pillow Cookies, or an egg white omelet later. Slide the yolk inside the little bacon corral you just made. (If the yolk breaks, don’t despair-it’ll still taste good.) Do the same for the other muffin cups.

Hannah’s 2 ^nd Note: If you’re making jumbo muffins, use 2 strips of bacon and two egg yolks for each muffin.

Divide the remaining batter among the partially-filled muffin cups, just spooning it in on top. These muffins don’t rise a lot, so they can be filled almost up to the top.

Sprinkle the grated cheese on the tops.

Place your muffin tin on a drip pan (just in case) and put it into the oven.

Bake the regular muffins at 400 degrees F. for 25 minutes. Bake the jumbo muffins at 375 degrees F. for the same amount of time, 25 minutes.

Yield: 12 regular or 6 jumbo muffins that look very pretty when you slice them in half.

Hannah’s 3 ^rd Note: These muffins can be reheated in the microwave and they’re almost as good as they are right out of the oven.