Quiche Lorraine Muffins

I have a new pampered chef muffin tin that has been begging me to make something delicious in it.  I'm feeling a little sugar-overloaded, so I went for a savory muffin.  These were fairly simple to make and have quite a few variations - I made them with mushrooms rather than bacon (only because I made another quiche dish with lots of bacon).  Enjoy!


Ingredients:
1/4 c. canola/vegetable oil
6 strips bacon, roughly chopped (I substituted 1 1/2 c. thinly sliced mushrooms)
4 medium scallions, thinly sliced
2 c. all-purpose flour
1/2 c. yellow or white cornmeal
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 large egg, room temperature
2 large egg yolks, room temperature
1 c. whole milk
1 1/4 c. shredded Gruyere (5 oz) (This is pretty spendy... I read a lot of reviews that said you can sub swiss cheese for Gruyere and get similar flavor. I used colby jack, and it was a little bland)


Directions:

1. Preheat the oven to 400 degrees and prep your muffin tin (if it's nonstick, don't spray it)

2. Heat a medium skillet over medium heat.  Swirl in 1 T. of the oil, then add the bacon and saute for 1 minute.  Add the scallions and cook for 2 minutes, stirring occasionally, until the scallions are wilted and the bacon is lightly browned.  Transfer to a large bowl and cool for 10 minutes.  (If using mushrooms, saute mushrooms and scallions for 4 minutes).

3.  Meanwhile, whisk the flour, cornmeal, baking powder, sugar, and salt in a medium bowl util well blended.  Set aside. Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon.  Stir in the milk and cheese until well incorporated.  Finally, stir in the dry ingredients until moistened.

4.  Fill the tins three-quarters full.  Bake for 18 minutes or until lightly browned and a toothpick inserted in the center of one comes out with a few crumbs attached.

5.  Set the pan on a wire rack to cool for 10 minutes.  They can freeze for up to 3 months in the freezer.