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.
SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE
Steps:
- For the batter and filling: Preheat the oven to 400 degrees F.
- In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
- For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
- Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.
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.
SAVORY CHEESE MUFFINS WITH BACON AND CHIVES
A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.
Provided by PanNan
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Cook bacon until crisp.
- Cool and crumble.
- Set aside.
- Preheat oven to 350.
- Prepare muffin tin by spraying with vegetable oil spray.
- Melt butter over medium heat in a small skillet.
- Remove from heat and add chives.
- Cool to room temperature.
- In a medium bowl combine eggs and milk using a whisk.
- Add butter/chive mixture, cheese and crumbled bacon.
- In a small bowl, combine flour, baking powder, salt and sugar.
- Stir to mix.
- Add to egg mixture, stirring only until blended thorougly.
- Spoon mixture into prepared muffin cups, filling about 2/3 full.
- (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
- Remove from oven and remove muffins from tin.
- Cool them on a wire rack.
Nutrition Facts : Calories 176.7, Fat 8, SaturatedFat 4.4, Cholesterol 50.6, Sodium 277.3, Carbohydrate 19.4, Fiber 0.6, Sugar 2.2, Protein 6.6
CHEESE AND BACON MINI MUFFINS
These little mouthfuls are perfect to serve with drinks, canape style. Sandwiching them together with creamy Boursin adds flavour and is a pleasing contrast to the crumbly texture of the muffins.
Provided by English_Rose
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- Grease two 12 hole mini muffin tins with a little margarine.
- Cook the bacon in a non-stick frying pan for 3-4 minutes until golden.
- Drain on kitchen paper.
- Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt and cooked bacon.
- Crumble in half of the Boursin. Crack the egg into a separate bowl and whisk in the milk and melted margarine.
- Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the mini muffin tins, scatter with the grated Cheddar and bake for 15 minutes or until well risen and just firm.
- Allow to cool, cut in half horizontally then sandwich together with the remaining Boursin.
Nutrition Facts : Calories 99.2, Fat 4.3, SaturatedFat 1.4, Cholesterol 14, Sodium 234.4, Carbohydrate 11.4, Fiber 0.4, Sugar 0.2, Protein 3.4
BACON AND CHEESE MINI MUFFINS
Make and share this Bacon and Cheese Mini Muffins recipe from Food.com.
Provided by USMCWifeandMom
Categories Breads
Time 30m
Yield 40-44 mini muffins, 40-44 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into small pieces and cook, drain well on paper towels.
- Mix bisquick, vegetable oil, eggs, cheese soup and shreeded cheese.
- Pour into mini muffin pan and top with crumbled bacon.
- Bake at 325 for 20 minute.
- You can also mix the bacon in the batter or even substitute crumbled sausage.
Nutrition Facts : Calories 90.1, Fat 5.8, SaturatedFat 2, Cholesterol 20.5, Sodium 192.8, Carbohydrate 6.8, Fiber 0.3, Sugar 1.2, Protein 2.5
BACON AND CHEESE MUFFINS
These Muffins are great for Breakfast or even for a snack, Make sure you drain all the fat off from the bacon. Enjoy
Provided by Chef Boy-R quotDiab
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together.
- Stir in Bacon and Cheeses.
- Pour Mixture into Greased Muffin Pan.
- Bake @ 350 for 25 to 30 Minutes.
SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE
Make and share this Scrambled Egg Muffins With Bacon and Swiss Cheese recipe from Food.com.
Provided by Heather N.
Categories Breakfast
Time 30m
Yield 6 Egg Muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease 6 tin muffin tin.
- Whisk 8 large eggs in bowl with water.
- Add Salt and Pepper to taste.
- Pour in equal amounts into muffin tins.
- Bake 15 minutes.
- Remove from oven.
- Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
- Return to oven for an additional 10 minutes, or until egg mixture is finished.
- To reheat place in microwave on a microwave safe plate for 45 seconds.
- Enjoy!
Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 2.3, Cholesterol 249.9, Sodium 211.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 9.8
BACON AND CHEESE MUFFINS
Full of savory flavor, these from-scratch muffins are ready in no time. Jeanne Alexander of Qualicum Beach, British Columbia enjoys them alongside scrambled eggs for breakfast.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne. Stir in 2 cups cheese and bacon. In a small bowl, combine the egg, milk and butter. Stir into the dry ingredients just until combined., Fill greased muffin cups three-fourths full. Sprinkle with remaining cheese. Bake at 425° for 12-15 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 leftovers.
Nutrition Facts :
WELSH CHEESE AND BACON MUFFINS
This recipe is from the VisitWales.com website. Some of the directions were unclear so I filled in where I could. Posted for the VCC - British Isles and Ireland event "http://www.recipezaar.com/bb/viewtopic.zsp?t=311118"
Provided by bakedapple42
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Method:.
- Sift the flour, salt and baking powder into a mixing bowl.
- Add the rest of the ingredients and fold everything together with the lightest of touch, until just blended. DO NOT OVER MIX!
- Spoon the mixture into the prepared muffin tins, bake in a preheated oven, gas4/180c/350f for 20-30 minutes until golden and firm.
- Remove and allow to cool in the tin for 10 minutes.
- Transfer onto rack to cool completely.
Nutrition Facts : Calories 240.2, Fat 13.7, SaturatedFat 6.5, Cholesterol 64.6, Sodium 704.5, Carbohydrate 17.8, Fiber 0.6, Sugar 0.8, Protein 10.9
BACON AND CHEESE MUFFINS.
These are my husband's favourite muffins and they work well with bacon, ham, leftover cooked chicken or even spam. Make sure not to overbake as they will be dry instead of moist.
Provided by joanna_giselle
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Grease muffin cups or place paper liners in tin.
- Stir flour, cheese, sugar (if using), baking powder, salt and pepper in a large bowl.
- Combine milk, oil and egg in a small bowl.
- Add wet ingredients all at once to dry ones and stir until flour is just moistened. (Make sure batter isn't too thick, if so, add a little extra milk).
- Fold in bacon and fill muffin cups.
- Top with a little extra grated cheese.
- Bake at 180c on the lower oven rack for 20-25 minutes.
- Serve warm.
Nutrition Facts : Calories 188.1, Fat 12.3, SaturatedFat 3, Cholesterol 27.5, Sodium 217.1, Carbohydrate 14.9, Fiber 0.5, Sugar 0.1, Protein 4.2
MELTED CHEESE, CORN AND BACON MUFFINS
Quick, easy muffins with melted cheese in the centre. Make sure you only just combine the wet and dry ingredients. Over stirring will result in tough, heavy muffins. Typically served in the Southern US.
Provided by Jewelies
Categories Quick Breads
Time 45m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C.
- Oil 12 hole muffin pan.
- Mix polenta and milk in small bowl, cover and stand for 20 minutes.
- Meanwhile cook bacon in skillet, stirring, for 2 minutes.
- Add green onions to skillet, stirring, cook for another 2 minutes.
- Remove from heat and let cool for 5 minutes.
- Sift flour and sugar into large bowl.
- Stir in corn kernels, cream corn and bacon mixture.
- Add melted butter, eggs and polenta mixture.
- Mix muffin batter only until just combined.
- Spoon 1 tablespoon of the batter into each prepared muffin pan.
- Place 1 piece of cheese into the center of each muffin pan hole.
- Divide remaining batter among muffin pan holes.
- Sprinkle grated cheese over each muffin.
- Bake uncovered in oven for about 20 minutes or until muffins are well risen.
- Turn muffins onto wire rack.
- Serve warm.
Nutrition Facts : Calories 262.5, Fat 13.7, SaturatedFat 7.3, Cholesterol 66.3, Sodium 430.4, Carbohydrate 28.7, Fiber 1.9, Sugar 1.7, Protein 7.5
CHEESE AND BACON MUFFINS
Number Of Ingredients 8
Steps:
- 1. Crush crackers into fine crumbs. Stir milk into crumbs and let stand 10 minutes. 2. Add egg, butter and bacon, beating well. Sift flour, baking powder and salt together stir into first mixture until just moistened. Do not beat or overmix. Divide into 6 large muffin tins oiled on bottom only. 3. Bake in preheated 425°F oven for 25 minutes, or until well risen, browning and shrinking from sides. Remove from tins and serve hot.
Nutrition Facts : Nutritional Facts Serves
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