For the puffs:
3/4 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon dried parsley, optional
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup milk
1 large egg, lightly beaten
1 cup cheddar cheese, shredded
1/2 pound bacon, cooked and crumbled
For the dipping sauce:
4 tablespoons butter, melted
1 teaspoon garlic powder
1 Preheat the oven to 375 degrees F.
2 Spray a mini-muffin tin thoroughly with nonstick cooking spray.
3 In a medium bowl, combine the flour, the baking powder, 1 teaspoon of the garlic powder, the parsley, the salt, and the pepper, whisking to combine.
4 Stir the milk and the beaten egg into the flour mixture.
5 Add the cheese and the bacon (reserving some of the bacon for topping) to the flour mixture, stirring to combine.
6 Let the batter rest for 10 minutes.
7 Spoon the batter evenly into the prepared mini muffin tins.
8 Top each muffin puff with a piece of the reserved bacon.
9 Bake until the puffs spring back when touched and are cooked through when tested, about 20 minutes.
10 Mix the melted butter and the remaining garlic powder together in a small serving bowl.
11 Serve the puffs with the sauce.
Time: 40 minutes
Yield: 12 servings