BACON CORN MUFFINS
Categories Bread Pork Vegetable Breakfast Brunch Bake Quick & Easy Bacon Hominy/Cornmeal/Masa Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined.
- Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
BACON CORN MUFFINS WITH ORANGE BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 10 to 12 servings (makes 24 mini muffins)
Number Of Ingredients 14
Steps:
- For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
- For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
- Serve the muffins with fresh orange butter.
BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING
Steps:
- Preheat oven to 375 degrees F.
- Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
- Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
- In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
- Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
- While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
- Transfer mixture to a pastry bag and snip off the end.
- Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
- In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 36m
Yield 6 to 8 muffins depending on tin size
Number Of Ingredients 6
Steps:
- Preheat oven to muffin mix package directions.
- Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
- Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE
Steps:
- For the batter and filling: Preheat the oven to 400 degrees F.
- In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
- For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
- Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.
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
BACON MUFFINS
Make and share this Bacon Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Grease 12 muffin cups.
- Preheat oven to 400 degrees.
- Cook bacon in a pan until crisp, then chop into small pieces.
- Mix together flour, baking powder, sugar, and salt.
- In a seperate bowl mix egg, milk, and oil.
- Add all at once to the dry ingredients along with bacon until just combined.
- Mixture will look somewhat lumpy but do not mix more.
- Fill the muffin cups 2/3rds of the way full.
- Bake@ 25 minutes.
Nutrition Facts : Calories 141.7, Fat 5.4, SaturatedFat 1.5, Cholesterol 21.1, Sodium 255.5, Carbohydrate 19.2, Fiber 0.6, Sugar 2.2, Protein 3.8
MAPLE BACON MUFFINS
A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.
Provided by Swan Valley Tammi
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, bacon, baking powder and salt.
- In another bowl, whisk the remaining ingredients together.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239.1, Fat 12.5, SaturatedFat 2.4, Cholesterol 20.6, Sodium 197.1, Carbohydrate 28.4, Fiber 0.6, Sugar 10.7, Protein 3.6
BACON-PEANUT BUTTER CORNBREAD MUFFINS
My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
Nutrition Facts : Calories 590 calories, Fat 38g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 818mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 5g fiber), Protein 18g protein.
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
MAPLE-BACON CORN MUFFINS
Make and share this Maple-Bacon Corn Muffins recipe from Food.com.
Provided by spicyperspective
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
- In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
- Stir the bacon pieces back into the mixture.
- Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes-until golden.
- Remove from the muffin tin and serve warm!
Nutrition Facts : Calories 226.7, Fat 10.1, SaturatedFat 4.6, Cholesterol 50.4, Sodium 423.5, Carbohydrate 29.9, Fiber 1, Sugar 12.4, Protein 4.8
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