SAVORY CHEESE MUFFINS WITH BACON AND CHIVES
A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.
Provided by PanNan
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176.7, Fat 8, SaturatedFat 4.4, Cholesterol 50.6, Sodium 277.3, Carbohydrate 19.4, Fiber 0.6, Sugar 2.2, Protein 6.6
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.
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
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.
SAVORY BACON CHEDDAR CORN MUFFINS
Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.
Provided by MarthaWhite(R)
Categories MarthaWhite®
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
- Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
- Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 19.3 g, Cholesterol 58 mg, Fat 15.4 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 6.8 g, Sodium 645.2 mg, Sugar 0.9 g
CORN MUFFINS WITH BACON AND CHEDDAR (AMERICA'S TEST KITCHEN)
Make and share this Corn Muffins With Bacon and Cheddar (America's Test Kitchen) recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Adjust oven rack to the middle position and preheat oven to 400°.
- Grease a 12-cup muffin tin.
- Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
- Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
- Transfer the mixture to a paper-towel lined plate; let cool.
- In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
- In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
- Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
- Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
- Using a greased 1/3 cup measure, portion the batter into each muffin cup.
- Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
- Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
- Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.
Nutrition Facts : Calories 339.2, Fat 18.5, SaturatedFat 11.1, Cholesterol 79.7, Sodium 448, Carbohydrate 34.3, Fiber 1.6, Sugar 9.9, Protein 9.7
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