One of my many recent late night baking projects. You can definitely swap the Parmesan for any other shredded cheese you have. It was just the only cheese I had in the house.

Ingredients

• 2 cup all purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. chili flake
• 1/4 tsp. dried oregano
• 1/4 cup bacon pieces ( Not bacon bits but real bacon pieces I found in the salad topper section)
• 1/2 cup parmesan cheese
• 3/4 cup buttermilk
• 1/2 cup melted unsalted butter
• 2 eggs
• More parmesan for dusting on top

Directions

1. Preheat oven to 350.
2. Add flour, salt, baking powder, oregano and chili flake to a medium sized mixing bowl and whisk to combine.
3. Add eggs, butter, milk, cheese and bacon and combine.
4. Line two muffin tins with cupcake liners. This recipe should make around 18 muffins. Fill your cupcake liners about 2/3 full. Any higher it’ll bake over the side and then you get wonky muffins.
5. Sprinkle parmesan on top of each muffin and bake for 27-30 minutes.
6. Put them on a wire rack to cool for about five or so minutes before eating.