Southwestern Savory Muffins Food

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.

SOUTHWESTERN SAVORY MUFFINS

Steps:

• In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside., In a large bowl, combine flour, sugar and baking powder. In another bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chiles and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

SAVORY MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
• Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
• Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

SAVORY OATMEAL BREAKFAST MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.
• Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 3-4 minutes until the peppers start to soften and the sausage is browned. Stir in 1/3 cup of scallions. Remove from heat.
• Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).
• Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
• Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.

EASY SOUTHWESTERN CORN MUFFINS

Steps:

• Preheat oven to 400ºF.
• Spray insides of muffin tins. (*I used my regular-sized one and got 8 nice-sized muffins.)
• In medium bowl, add corn muffin mix breaking up any large lumps.
• Add rest of ingredients and stir until everything is moistened but batter is still lumpy.
• Let rest 5 minutes.
• Use your 1/3 measuring cup as a scoop, and fill muffin tin cups 2/3 - 3/4 full.
• Pop into the oven and bake 15 - 20 minutes until golden and done inside. *My size (and oven) took 19 minutes.
• Let rest about 5 minutes or so. Then run a knife around edges and remove muffins to a baking rack to cool. Serve with butter and/or honey if desired. Store in airtight container.
• Great for breakfast or a snack, with a meal, or use for sliders!

SPINACH & CHEESE SAVOURY MUFFINS

Steps:

• Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
• Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
• Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
• Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
• These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.