Cut the bacon into 1 cm strips. If you want recognizable chunks of cheese in the finished muffin, cut into 1 cm cubes. The muffins are best with both large and small chunks of cheese scattered throughout the batter.
Put the butter in a heat resistant bowl, cover with plastic wrap, and microwave for 1 minute to melt.
Add the ingredients marked ◎ into the melted butter from Step 2, and stir together about 3 times with a whisk. Let the mixture rest for 1-2 minutes. The baking powder will react and release bubbles.
Add 1/3 of the sifted flour. Stir with the whisk 10 times. Over mixing is absolutely forbidden!
Add the remaining flour and the cheese and bacon from Step 1. Roughly stir in with a rubber spatula 5-6 times. Over mixing is still forbidden!
Using a lightly oiled spoon, transfer the finished batter into a muffin tin lined with paper liners. Top the muffins with powdered cheese and black pepper.
Bake in a 200℃ oven for 20-25 minutes.
Story Behind this Recipe
I added ingredients to Ms. Shoko Murakami's "Fluffy Muffin" recipe. There is also a recipe for "Cheese Muffins" which adds pizza cheese to the same recipe. My family loves cheese, so I scattered it in the batter. The ingredients contain a lot of salt, so the salt from the original recipe is omitted.
Don't over-mix the batter! This is the secret for nice fluffy muffins. If you mix too much, the muffins will not rise well and will become heavy. If you chop the cheese into irregular sizes, you will get both firm and melted pieces in the finished muffins, making them fun to eat. You can use ham instead of bacon, but bacon smells good!