Cheddar, Bacon, and Potato Muffins

 

1/2 lb. baby gold potatoes

1/8 tsp. black pepper

191 grams (1 1/2 C.) unbleached all-purpose flour

1 T. sugar

1 T. baking powder

1/4 tsp. salt

3/4 C. sour cream

1/2 C. milk

4 T. salted butter, melted

1 large egg

4 slices bacon, cooked, drained, and crumbled, reserving one T. of bacon drippings

113 grams (4 oz./3/4 C.) diced sharp cheddar cheese

1/4 C. chopped chives

 

Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and T. of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.