Time 40m Yield 12 serving(s) Number Of Ingredients 13 Steps:

Set oven to 350 degrees (second-lowest oven rack). Grease 12 muffin tins. Set aside 1/4 cup grated cheese. In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese. In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened. Divided between the muffin tins. Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter. Bake for about 25 minutes or until the muffins test done.

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 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 35m Yield 6 muffins. Number Of Ingredients 11 Steps:

In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

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