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 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 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.
MAPLE-BACON CORN MUFFINS
Make and share this Maple-Bacon Corn Muffins recipe from Food.com.
Provided by spicyperspective
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
- In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
- Stir the bacon pieces back into the mixture.
- Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes-until golden.
- Remove from the muffin tin and serve warm!
Nutrition Facts : Calories 226.7, Fat 10.1, SaturatedFat 4.6, Cholesterol 50.4, Sodium 423.5, Carbohydrate 29.9, Fiber 1, Sugar 12.4, Protein 4.8
BACON & CORN POLENTA MUFFINS
This recipe is from the Australian Weight Watchers 'The Complete Meal' Cookbook. There are 1 propoints per serve*. This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread. Tip: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.
Provided by AlisVolatPropriis
Categories < 60 Mins
Time 40m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
- Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
- Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 8.6, Sodium 81.8, Carbohydrate 7.6, Fiber 0.5, Sugar 0.2, Protein 1.6
MINI BACON-JALAPENO-ONION CORN MUFFINS
These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g
BACON-PEANUT BUTTER CORNBREAD MUFFINS
My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
Nutrition Facts : Calories 590 calories, Fat 38g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 818mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 5g fiber), Protein 18g protein.
BACON-PIMIENTO CHEESE CORN MUFFINS
Cornbread is essential at family dinners, and with the addition of bacon and pimiento cheese, you'll have requests for more long after the get-together! -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Time 25m
Yield 10 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
BACON AND ONION CORN MUFFINS
Steps:
- In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the 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°F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
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CORN BACON MUFFINS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
- Preheat the oven to 400 degrees . Line a 12-cup muffin tin with paper baking liners. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine.
- In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat.
- Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among the baking liners. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool on a rack.
BACON CORN MUFFINS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (50)Total Time 45 minsCategory Breakfast, Brunch, Muffins, SnacksCalories 444 per serving
- Pre-heat the oven to 180ºC and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
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