Cheddarbaconandgreenonionmuffins Recipes

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.

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.

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.

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.

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

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.

Steps:

• In a large bowl, combine the first five ingredients. Combine the egg, buttermilk, butter, mustard and hot pepper sauce; stir into the dry ingredients just until moistened. Fold in cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 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. Refrigerate any leftovers.

Steps:

• In a food processer, chop the onions and parsley together until minced, but not liquified.
• Remove from blender and set mixture aside.
• Without cleaning the food processor, add the cheese, egg, milk, sour cream, butter and sugar.
• Pulse a couple of times to blend well.
• Add the flour, baking powder, salt, paprika and cayenne.
• Process just until combined, do not overmix.
• Stir in the chopped onions and parsley.
• Spoon into prepared muffin tins.
• Bake in a preheated 400 degree oven for 20 minutes.

Steps:

• Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
• In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
• Fill muffin cups to the very top.
• Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

Steps:

• In a large bowl, combine the flour, baking powder, salt, paprika and sugar.
• In another bowl, beat together the egg, milk, sour cream and melted butter.
• Add the egg mixture to the flour and fold together lightly.
• Add cheese, parsley and onion and mix in gently.
• Spoon batter into greased or paper lined muffin tins.
• Bake for 20 minutes in a preheated 400 degree F.
• oven.
• Serve warm out of the oven for the best flavor.

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.

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

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.

Steps:

• Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
• Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.