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.
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
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.
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.
BACON CORN MUFFINS WITH ORANGE BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 10 to 12 servings (makes 24 mini muffins)
Number Of Ingredients 14
Steps:
- For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
- For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
- Serve the muffins with fresh orange butter.
BACON AND ONION CORN MUFFINS
Steps:
- In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the 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°F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
BACON & CORN POLENTA MUFFINS
This recipe is from the Australian Weight Watchers 'The Complete Meal' Cookbook. There are 1 propoints per serve*. This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread. Tip: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.
Provided by AlisVolatPropriis
Categories < 60 Mins
Time 40m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
- Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
- Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 8.6, Sodium 81.8, Carbohydrate 7.6, Fiber 0.5, Sugar 0.2, Protein 1.6
CORN AND BACON MUFFINS
Make and share this Corn and Bacon Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Make egg up to 3/4 cup with water.
- Add remaining ingredients and mix until just combined.
- Spoon into prepared muffin pans and bake at 200 C for 15-20 minutes.
Nutrition Facts :
MINI CORN AND BACON MUFFINS
These little muffins are delicious served with a bowl of hot soup for a lunch or dinner or to have just on their own. A nice change from the usual bread rolls or slices of toast!
Provided by Karin...
Categories Quick Breads
Time 35m
Yield 24 Mini Corn And Bacon Muffins
Number Of Ingredients 18
Steps:
- Fry the bacon and then chop/dice.
- Sift the flour, cornmeal, salt and baking powder into a bowl.
- Add lots of freshly ground black pepper.
- Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
- Place tablespoons of mixture into well greased patty tins.
- Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
- Sprinkle a little paprika over them all.
- Bake in very hot oven (220-230'C) for 15 minutes.
Nutrition Facts : Calories 99.8, Fat 4.9, SaturatedFat 1.2, Cholesterol 21.3, Sodium 224.1, Carbohydrate 11.8, Fiber 0.8, Sugar 2, Protein 2.6
MINI BACON-JALAPENO-ONION CORN MUFFINS
These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g
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