Time 42m Yield 24 muffins Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F. Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces. Spray a 24-count mini muffin tray with non-stick cooking spray and set aside. In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish. Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing. While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined. Transfer mixture to a pastry bag and snip off the end. Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
Time 40m Yield 24 Number Of Ingredients 9 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.
Time 55m Yield 6 to 12 muffins Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside. Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined. Fold in the cheese, cooked scallions and cooked bacon. Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan. Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.
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.
Time 40m Yield 12 muffins Number Of Ingredients 10 Steps:
Cook bacon until crisp. Cool and crumble. Set aside. Preheat oven to 350. Prepare muffin tin by spraying with vegetable oil spray. Melt butter over medium heat in a small skillet. Remove from heat and add chives. Cool to room temperature. In a medium bowl combine eggs and milk using a whisk. Add butter/chive mixture, cheese and crumbled bacon. In a small bowl, combine flour, baking powder, salt and sugar. Stir to mix. Add to egg mixture, stirring only until blended thorougly. Spoon mixture into prepared muffin cups, filling about 2/3 full. (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown. Remove from oven and remove muffins from tin. Cool them on a wire rack.
Yield 12 Number Of Ingredients 10 Steps:
Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter. Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter. Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
More about “savory bacon cheddar corn muffins recipes”
Time 1h5m Yield 12 muffins Number Of Ingredients 15 Steps:
Adjust oven rack to the middle position and preheat oven to 400°. Grease a 12-cup muffin tin. Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes. Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute. Transfer the mixture to a paper-towel lined plate; let cool. In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together. In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix). Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese. Using a greased 1/3 cup measure, portion the batter into each muffin cup. Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins. Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking. Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.
