Savory Bacon Cheddar And Scallion Muffins Food

BACON AND SCALLION CORN MUFFINS

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

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, GRUYèRE, AND SCALLION MUFFINS

Steps:

• Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
• In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
• In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

SAVORY ONION-BACON CHEESE MUFFINS

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.

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES

Steps:

• Cook bacon until crisp.
• Cool and crumble.
• Set aside.
• Preheat oven to 350.
• Prepare muffin tin by spraying with vegetable oil spray.
• Melt butter over medium heat in a small skillet.
• Remove from heat and add chives.
• Cool to room temperature.
• In a medium bowl combine eggs and milk using a whisk.
• Add butter/chive mixture, cheese and crumbled bacon.
• In a small bowl, combine flour, baking powder, salt and sugar.
• Stir to mix.
• Add to egg mixture, stirring only until blended thorougly.
• Spoon mixture into prepared muffin cups, filling about 2/3 full.
• (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
• Remove from oven and remove muffins from tin.
• Cool them on a wire rack.