BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
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.
MINI PEPPER CORN MUFFINS
Make and share this Mini Pepper Corn Muffins recipe from Food.com.
Provided by CookingONTheSide
Categories Quick Breads
Time 19m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
- In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
- Stir into dry ingredients just until moistened.
- Fill paper-lined miniature muffin cups three-fourths full.
- Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 40.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 12.8, Sodium 64.6, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 0.9
BACON, GRUYèRE, AND SCALLION MUFFINS
Categories Bread Cheese Onion Brunch Side Bake Quick & Easy Bacon Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 muffins
Number Of Ingredients 10
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.
RED PEPPER CORN MUFFINS
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.
Provided by Cookin-jo
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Generously butter muffin tin -- 12 muffin regular size.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together eggs, buttermilk and melted butter in a medium bowl.
- Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
- Place about 1/3 cup mixture into each of 12 muffin cups.
- Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Carefully remove muffins from tin to a wire rack to cool.
BACON AND SCALLION CORN MUFFINS
This came from Gourmet Magazine. Yummy served warm with butter, & some nice, hot soup. Prep time may not be 20mins for you, but that's how long it took me.
Provided by MrsSPheonix
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Cook bacon until it is crispy.
- Blot with paper towels& crumble it.
- Drain off all but 1 tablespoon of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened.
- Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl whisk together the eggs, butter, sour cream, and milk.
- Stir in bacon, onion, and 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 degree F.
- oven for 20 minutes, or until they are golden.
- Turn the muffins out onto a rack and let them cool.
Nutrition Facts : Calories 209.1, Fat 14.6, SaturatedFat 7.4, Cholesterol 62.7, Sodium 355.1, Carbohydrate 15.1, Fiber 1, Sugar 0.3, Protein 4.8
BACON-CORN AND SCALLION MUFFINS
Categories Side
Number Of Ingredients 15
Steps:
- Directions 1. Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble. 2. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon. 3. In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups. 4. Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.
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SAVORY CORNBREAD MUFFINS WITH CHEDDAR AND SCALLIONS
From foolproofliving.com
5/5 (3)Total Time 40 minsCategory BreadCalories 229 per serving
- Pre-heat the oven to 425 degrees. Line a lightly greased 12-muffin pan with liners and set aside.
- In a medium size mixing bowl, whisk together butter, milk, eggs, and honey until fully combined. Set aside.
- In another mixing bowl, mix together whole-wheat flour, cornmeal, baking powder, salt, and pepper.
- Add in the wet ingredients into the dry ones and mix until combined. You should have a smooth but mildly thick batter.
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