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.
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BACON BUTTERMILK WAFFLES
Let's start at the top, which is the waffle at the bottom. It's irresistibly fluffy inside and perfectly crispy all the way around. Top that with bacon and buttermilk, and you'll have made not only your new favorite breakfast, but everyone else's too. It's an irresistible start to any morning, if not every morning.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except syrup just until blended.
- Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.
Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Waffle, Sodium 500 mg, Sugar 3 g, TransFat 1/2 g
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
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.
BACON-CHEDDAR MUFFINS
Provided by Zoe Nathan
Number Of Ingredients 17
Steps:
- Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
- Fill muffin cups to the very top.
- Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.
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 CHEDDAR MUFFINS
Prep these savory Bacon-Cheddar Muffins in just 15 minutes. With crumbled bacon and shredded cheese, Bacon-Cheddar Muffins are a perfect side to any meal.
Provided by My Food and Family
Categories Home
Time 37m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F
- Combine flours, baking soda and baking powder in large bowl. Make well in center of dry ingredients.
- Whisk egg, buttermilk and butter in separate bowl until blended. Add bacon, cheese and vegetables; mix well. Add to well in center of dry ingredients; stir just until moistened.
- Spoon batter into 12 paper-lined muffin cups. (Cups will be very full.)
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
MAPLE BACON MUFFINS
A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.
Provided by Swan Valley Tammi
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, bacon, baking powder and salt.
- In another bowl, whisk the remaining ingredients together.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239.1, Fat 12.5, SaturatedFat 2.4, Cholesterol 20.6, Sodium 197.1, Carbohydrate 28.4, Fiber 0.6, Sugar 10.7, Protein 3.6
BACON BUTTERMILK MUFFINS
Make and share this Bacon Buttermilk Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h8m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; grease a 12-cup muffin pan.
- In a big skillet, fry bacon over med-high heat until crisp.
- Transfer to paper towels to drain.
- Let cool, then crumble; set aside.
- Pour the bacon fat into a heat-resistant glass measuring cup.
- Add enough of the vegetable oil to measure 1/3 cup total; set aside.
- In a big bowl, whisk the flour, baking powder, salt, baking soda, and pepper together.
- In another bowl, whisk the brown sugar, oil mixture, and eggs together until well blended.
- Whisk in the buttermilk until blended; stir in apple.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in crumbled bacon.
- Divide batter evenly among prepared muffin cups.
- Bake in preheated oven for 18-23 minutes or until a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes; transfer muffins to wire rack to cool.
Nutrition Facts : Calories 171.5, Fat 7.5, SaturatedFat 1.6, Cholesterol 34.5, Sodium 277.7, Carbohydrate 21.5, Fiber 0.9, Sugar 4.9, Protein 4.4
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