I am a fan of the design blog design*sponge and one of my favorite on there is the "In the ktchen with:" posts. Last week it was Bacon cheddar muffin recipe from the Huckleberry cook book by Zoe Nathan. I made these muffins and listened to Zoe's advise on the blog and I played with the recipe. Didn't use bacon and did not use parmesan cheese as I didn't have any at home. Instead of sour cream I used yogurt which I had at home. These muffins turned out rather unusual as they were sweet and salty at the same time.
They are perfect for breakfast. If you are making these, remember to put them to the highest shelf/level on the oven so they can get this beatiful colour!