Bacon And Scallion Corn Muffins Recipes

BACON CORN MUFFINS

Bacon Corn Muffins image

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

Ingredients

1 1/4 cups whole milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 cup chopped scallions
8 bacon slices, cooked and crumbled (1/2 pound)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

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, GRUYèRE, AND SCALLION MUFFINS

Bacon, Gruyère, and Scallion Muffins image

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

Ingredients

6 slices bacon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup grated Gruyére cheese (about 4 ounces)
1/3 cup finely chopped scallion
3/4 cup milk
1 large egg
1 tablespoon Dijon mustard

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.

BACON, GRUYèRE, AND SCALLION MUFFINS

Bacon, Gruyère, and Scallion Muffins image

From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.

Provided by swissms

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

6 slices bacon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup grated gruyere cheese (about 4 ounces)
1/3 cup finely chopped scallion
3/4 cup milk
1 large egg
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 166, Fat 9.2, SaturatedFat 3.9, Cholesterol 37.4, Sodium 310.1, Carbohydrate 13.8, Fiber 0.5, Sugar 0.7, Protein 6.7

SAUTEED CORN, BACON, AND SCALLIONS

Sauteed Corn, Bacon, and Scallions image

The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 5

Ingredients

4 slices bacon, cut into 1-inch strips
4 cups corn kernels
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

BACON AND SCALLION CORN MUFFINS

Bacon and Scallion Corn Muffins image

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

Ingredients

1/4 lb sliced lean bacon
1/3 cup thinly sliced scallion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream
1/4 cup milk

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

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