CHEDDAR BACON AND GREEN ONION MUFFINS
These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Set oven rack to second-lowest position.
- Grease 12 muffins tins or line with pappers.
- Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
- In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
- In a large bowl combine flour, sugar, baking powder, salt and pepper.
- Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
- Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
- Pour over the dry ingredients; stir JUST until moistened.
- Spoon into prepared muffin tins.
- Sprinkle with reserved bacon/cheese mixture on top of the batter.
- Bake for about 20-25 minutes, or until golden.
SAVORY ONION-BACON CHEESE MUFFINS
Make and share this Savory Onion-Bacon Cheese Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (second-lowest oven rack).
- Grease 12 muffin tins.
- Set aside 1/4 cup grated cheese.
- In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
- In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
- Divided between the muffin tins.
- Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
- Bake for about 25 minutes or until the muffins test done.
BACON CHEESE MUFFINS
A great dinner or wonderful for breakfast with eggs.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
- Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
- Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 17.5 g, Cholesterol 33.8 mg, Fat 11.3 g, Fiber 0.6 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 413.9 mg, Sugar 1.1 g
SAVORY BACON, CHEDDAR AND SCALLION MUFFINS
Provided by Alejandra Ramos
Categories main-dish
Time 55m
Yield 6 to 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
- Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
- Fold in the cheese, cooked scallions and cooked bacon.
- Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
- Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.
BACON AND ONION MUFFINS
Make and share this Bacon and Onion Muffins recipe from Food.com.
Provided by NovaLee
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Fry bacon and drain on paper towels.
- Saute onion in about 1 tablespoon bacon drippings until tender.
- Sift together all the dry ingredients.
- Combine eggs, milk, and sour cream in a smal bowl and mix well.
- Add all at once to dry ingredients and stir just to moisten. Stir in the bacon and onions.
- Spoon into greased muffin tins 2/3 full.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 461.6, Fat 27.7, SaturatedFat 11.6, Cholesterol 115, Sodium 847.2, Carbohydrate 39.3, Fiber 1.4, Sugar 0.4, Protein 13.1
BACON AND ONION CORN MUFFINS
Steps:
- In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425°F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
BACON, SPINACH AND FETA MUFFIN LOAF
From Recipe+, can also be made into 12 individual muffins, bake at 200C (180C fan forced) for about 20 minutes.
Provided by ImPat
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180C (160C fan forced).
- Grease a 21cm x 10cm (base measurement) loaf pan.
- Remove rind and most of the at from bacon and chop.
- Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
- Remove from pan reserving a 1/4 of the bacon mixture.
- Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
- Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
- Gently fold in spinach mixture and feta until just combined.
- Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
- Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
- Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.
MINI BACON-JALAPENO-ONION CORN MUFFINS
These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g
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