Bacon and Swiss Rye Muffins

Preheat the oven to 375°F.

Generously grease a muffin tin or line with papers that are sprayed with non-stick cooking spray. This may seem like overkill, but the cheese likes to stick. Greasing the papers or the tins will ensure that you don’t have to gnaw crispy cheese bits from paper or a pan. I’ve done it. Trust me.

In a big mixing bowl, whisk together the rye flour, high-gluten flour, baking powder and soda, salt and granulated onion. Toss in 1 1/4 cups of the grated Swiss cheese to ensure it’s coated with flour.

Whisk together the egg, buttermilk and melted butter in a separate bowl or large measuring cup. Pour into the flour mixture all at once and stir until it is evenly moist. Do not over-mix. Gently stir in the crisp bacon.

Scoop the batter into the prepared pan. Since whole grain muffins do not rise as much as their non-whole grain counterparts, you can fill these tins or papers fairly full. You should get 12 muffins out of this batter.

Evenly divide the remaining 1/4 cup of Swiss cheese between the tops of the muffins and put the pan in the oven. Bake for 25 minutes or until the cheese on top is toasty and deep golden brown and the muffins test done. (To test muffins, insert a skewer or toothpick into the center. If it comes out clean, with perhaps a little oil from the cheese or bacon but no clumps of batter, the muffins are done.)

Allow the muffins to cool in the pan for 5 minutes, then turn them out on a rack to continue cooling. Or just eliminate that step and eat them immediately. I won’t tell.