BACON CORN MUFFINS
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
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 AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
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.
BACON, GRUYèRE, AND SCALLION MUFFINS
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
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
BACON AND SCALLION CORN MUFFINS
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
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
BACON, GRUYèRE, AND SCALLION MUFFINS
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
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.
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BACON & SCALLION CORN MUFFINS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 50 minsCategory Side Dish, SnackCalories 438 per serving
- 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.
GRILL-ROASTED BACON-AND-SCALLION CORN MUFFINS RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 12Total Time 45 mins
- Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes.
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
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