Smoked Bacon Blue Cheese Muffins Recipes

BACON CHEESE MUFFINS

Steps:

• Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
• Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
• Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

CHEESE AND BACON MINI MUFFINS

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.

SMOKED BACON AND IRISH CHEESE MASH

Steps:

• Place potatoes in a pot of cold water. Cover and set over high heat; boil until easily pierced with a fork, about 20 minutes. Drain well and cover with a clean dish towel for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Cook and stir bacon until very crispy, 5 to 8 minutes. Drain on paper towels.
• Transfer bacon to a blender; blend into tiny pieces.
• Break Camembert cheese into small lumps; mix with Cheddar cheese and spring onion in a bowl.
• Mash potatoes until smooth. Stir bacon, Camembert cheese mixture, half of the cream, and butter into the mashed potatoes. Season with salt and pepper.
• Spread mashed potato mixture in a baking dish. Pour remaining cream on top. Pierce in several places with a fork.
• Bake in the preheated oven until the top starts to brown, about 15 minutes.

BACON CHEDDAR MUFFINS

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.

BACON CHEESE MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

BLUE CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Butter 10 (2 1/2 inch) muffin cups.
• Combine flour, sugar, baking powder, salt and cheese in a large bowl.
• Combine egg, milk and butter in small bowl until blended.
• Stir into flour mixture just until moistened.
• Spoon into prepared muffin cups, filling 3/4 full.
• Bake 20-25 minutes or until golden brown.
• Remove from pan.

SMOKED BACON BLUE CHEESE MUFFINS

Steps:

• Combine the bacon fat, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. (do not overmix!) Incorporate the basil, chopped bacon and amish blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes.