Stuffin' Muffins
Posted By: jack Thur 17 Nov 2005 12:39 pm
The amount of dried thyme in the recipe may seem like a lot, but it's important for the stuffing-like flavor. Tradition says otherwise, but if you substitute fresh thyme, use the same amount as the dried. For a crowd, double the recipe to make 24 muffins. They freeze well.

Ingredients
· 2 tablespoons unsalted butter
· 2 ounces smoked bacon, diced small (about 2 slices)
· 2 celery ribs, diced small
· 1 medium onion, diced small
· 1 tablespoon dried thyme
· 1/2 teaspoon kosher salt, or to taste
· Freshly ground black pepper
Muffins:
· Vegetable baking spray for the muffin tin
· 2 cups all-purpose flour
· 2 tablespoons sugar
· 1 tablespoon baking powder
· 1 teaspoon Old Bay seasoning
· 1 large egg
· 1 cup milk
· 1/4 cup vegetable fat or, ideally, rendered chicken fat

Instructions
Melt the butter in large saute pan over medium heat. Add the bacon and saute, stirring often, until golden, about 3 minutes. Add the celery, onion, thyme, salt and a few grinds of pepper. Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Remove the goodies from the pan and let cool to room temperature.
Adjust the rack to the middle and preheat the oven to 400 degrees. Oil a standard 12-cup muffin tin, or spritz with baking spray.
Mix the flour, sugar, baking powder and Old Bay seasoning together in a large bowl. Make a well in the center. In another bowl, lightly beat the egg, then stir in the milk and oil or rendered chicken fat. Pour the wet mixture into the well in the dry ingredients. Mix together quickly and gently until the dough is just moistened. Gently fold in the cooled goodies.
Portion the batter into the prepared muffin tins. Bake until golden and a skewer inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a basket and serve warm.

Makes 12.