BACON CHEDDAR MUFFINS
Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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
CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 36m
Yield 6 to 8 muffins depending on tin size
Number Of Ingredients 6
Steps:
- Preheat oven to muffin mix package directions.
- Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
- Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
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