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 CHEESE MUFFINS
A great dinner or wonderful for breakfast with eggs.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
- Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
- Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 17.5 g, Cholesterol 33.8 mg, Fat 11.3 g, Fiber 0.6 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 413.9 mg, Sugar 1.1 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.
BUSY DAY BACON MUFFINS
Tender and filled with the irresistible flavor of bacon, these simple muffins will disappear in a hurry. Serve them with breakfast, soup or a salad. -Gracie Shrader, Trenton, Georgia
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cook bacon over medium heat until crisp; drain. , Meanwhile, in a large bowl, combine biscuit mix and sugar. In a small bowl, combine egg and milk. Stir into dry ingredients just until moistened. Fold in bacon. , Fill greased muffin cups three-fourths full. Bake 13-15 minutes or until a toothpick inserted in the muffin comes out clean. Serve warm. Freeze option: Wrap cooled baked muffins in plastic wrap; transfer to a resealable plastic freezer bag. May be frozen up to 3 months. To use, remove plastic wrap. Thaw at room temperature. Warm if desired.
Nutrition Facts : Calories 161 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 448mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 5g protein.
EGG-STUFFED BACON AND CHEESE MUFFINS
Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 muffins
Number Of Ingredients 16
Steps:
- Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
- Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
- Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
- Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
- Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
- Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.
CRISPY BACON MUFFINS
Make and share this Crispy Bacon Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Sift together dry ingredients.
- Seperatly, mix shortening, egg, and milk.
- Add in chopped ham or bacon bits.
- Combine mixtures into one.
- Stir just enough to dampen the flour.
- Pour batter into greased muffin tins, 2/3 full.
- Bake 25 minutes.
Nutrition Facts : Calories 139.5, Fat 5.6, SaturatedFat 1.7, Cholesterol 20.5, Sodium 498.3, Carbohydrate 18.9, Fiber 0.6, Sugar 2.2, Protein 3.2
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