Savory Sweet Potato Muffins with Bacon

Ingredients

• 4 slices bacon 
• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon mild curry powder 
• 2  eggs 
• 2 cups flour all-purpose
• 1 cup milk 
• 0.5 small onion chopped
• 0.5 teaspoon salt 
• 1 cup sharp cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour
• 1 large sweet potatoes and into 
• 0.5 cup butter unsalted melted
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• wire rack
• toothpicks
• aluminum foil
• spatula
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.
2. Place sweet potato and bacon on the prepared baking sheet.
3. Bake in the preheated oven for 20 minutes; flip sweet potato and bacon.
4. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes.
5. Let bacon cool on paper towels.
6. Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
7. Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.
8. Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.
9. Whisk eggs vigorously in a separate bowl.
10. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined.
11. Pour batter into the prepared muffin tin.
12. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.