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.
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 CHEDDAR MUFFINS
Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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 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.
RED ONION, CHEDDAR AND BACON MUFFINS
Muffins don't have to be sweet to be delicious! This is a Hugh Fearnley-Whittingstall recipe published in the Guardian. I really enjoyed these so thought I would share it. I didn't have buttermilk so substituted half Greek yoghurt and half milk and it worked fine. They went very well with home made tomato soup.
Provided by carots
Categories Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
- Warm the oil over a medium heat and fry the bacon in it until just crisp.
- Lift the bacon from the pan with a slotted spoon and drain on kitchen paper.
- In the same fat, saute the onion until just softened, about 5 minutes, then set aside to cool.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda and salt.
- In a jug whisk the eggs, butter and buttermilk.
- Stir them into the flour mixture with a spatula until just combined then fold in the cooled bacon, onion, chives (if using) and two-thirds of the cheese until just evenly distributed.
- Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese and bake for about 18 minutes until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.
Nutrition Facts : Calories 162.9, Fat 14.7, SaturatedFat 7.7, Cholesterol 69.1, Sodium 339, Carbohydrate 2.2, Fiber 0.1, Sugar 1.3, Protein 5.8
JUMBO ONION CHEESE MUFFINS
Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree. -Valerie Collier, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
BACON CHEDDAR CHIVE MUFFINS
Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
- Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g
BACON AND CHEDDAR MUFFINS
Prep these savory Bacon-Cheddar Muffins in just 15 minutes. With crumbled bacon and shredded cheese, Bacon-Cheddar Muffins are a perfect side to any meal.
Provided by My Food and Family
Categories Home
Time 37m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F
- Combine flours, baking soda and baking powder in large bowl. Make well in center of dry ingredients.
- Whisk egg, buttermilk and butter in separate bowl until blended. Add bacon, cheese and vegetables; mix well. Add to well in center of dry ingredients; stir just until moistened.
- Spoon batter into 12 paper-lined muffin cups. (Cups will be very full.)
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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.
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