Bacon and Onion Muffins

3 Cut strips (there were 16 in total) of the bacon in four pieces and keep them for decoration. Cut the rest into fine strips and fry until crispy. Transfer to a plate without fat. Finely dice the onions and fry in the bacon fat until golden. Allow to cool slightly. Whisk the ingredients together. Then stir in the bacon and onions. Mix the ingredients to 3. mix. Then stir in the buttermilk mixture for a short time (not too long, you can still see some flour). Fill into muffin molds and cover with the bacon pieces. 25 min at 190 ° top / bottom heat

Finely dice the onions (mine weighed 220 g unpeeled) and fry until golden yellow in the bacon fat. Allow to cool slightly.

Whisk eggs, buttermilk, oil, salt, pepper and chives together. Then stir in the bacon and onions.

Mix the flour, baking powder and baking soda. Then stir SHORtspY into the buttermilk mixture (not too long, you can still see some flour).

Fill into muffin molds and cover with the bacon pieces. Bake in the preheated oven for 25 min at 190 ° top / bottom heat.

They also taste cold, but they are much more delicious when warm.