My Bacon Sour Cream Corn Muffins Food

CHEESY CORNBREAD MUFFINS

Steps:

• For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
• Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
• Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
• For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

~ MY BACON & SOUR CREAM CORN MUFFINS ~

Steps:

• 1. Preheat oven to 425 degree F. Spray a 12 count muffin tin with non stick cooking spray or grease. ( I use my silicone cups, they pop right out .) Stir together in a small bowl, the flour, corn meal, baking powder, salt and sugar.
• 2. In another bowl, whisk together the milk, sour cream, bacon drippings and egg.
• 3. Pour the wet mix and bacon into the dry ingredients and stir, just until blended.
• 4. Fill cups 2/3 the way full and bake for 15 minutes or until pick comes out clean.
• 5. I brush each with butter and serve with honey. My family just loves these muffins.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

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.

BROWN SUGAR BACON

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and place the pan on the top rack of the oven. Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.* Remove from the oven and serve immediately.

SOUR CREAM AND LEMON HONEY CORN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease your muffin tray.
• Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.

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.