How To make Bacon & Onion Muffins
1/2 lb Bacon, Diced
2 1/4 c Unbleached Flour, Sifted
1/2 ts Baking Soda
2 Large Eggs, Slightly Beaten
1 c Dairy Sour Cream
1/4 c Chopped Onion
3 ts Baking Powder
1/2 ts Salt
1/3 c Milk
Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
How To make Bacon & Onion Muffins's Videos
Cheese Muffins || Spinach Cheese Savoury Muffins Recipe || Breakfast ideas|| Lunch box recipes
Delicious savoury muffins packed full of spinach and cheese; perfect for a family breakfast, lunch or a kids afternoon snack!
Preparation time: 5 mins
Cooking time: 20 mins
Makes 6 Muffins
Ingredients
2 Eggs
Salt & Pepper
2 tbs butter
1 cup spinach
3/4 cup grated cheese(I've used cheddar & mozzarella mix)
2 tbs greek yogurt
1 cup All purpose flour
1 tsp baking powder
Preheat the oven to 200c / 400f and line a muffin tin with 6 muffin cases.
Gently whisk the eggs in a large bowl and add salt and pepper. Mix in the butter, grated cheese, chopped spinach and yogurt.
Finally, add in the flour, half cup at a time, and add baking powder with the second half of the flour. Mix just enough until all the ingredients have combined.
Divide the mixture between the 6 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
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Cheese, Onion and Bacon Muffins
Easy recipe to make a tasty snack or lunch box filler. This recipe can be easily adapted e.g if you are vegetarian you could replace bacon for mushrooms or sweetcorn. If you want to save time by not cooking the bacon you could use chopped ham.
These are not your average dry muffin mixture, it is more like a batter that you bake.
I love dunking mine into some tomato sauce and a little mayonnaise :)
Ingredients
230g plain flour
600ml milk
2 medium eggs
4x cooked pieces of thick cut smoked bacon
1 Small red onion finely diced
100g grated Mozzarella cheese
100g grated Red Leicester cheese
1 tsp Dijon mustard
Salt and Pepper
If you have any left it will store in an airtight container in the fridge for up to 2/3 days.
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Savoury bacon and spring onion muffins
Traditionally muffins tend to be sweet, but these are savoury! Our savoury bacon & spring onion muffins are half an hour in the making and absolutely delicious, as well as being a pleasant change!
Bacon & Egg Breakfast Muffins
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These muffins can be made ahead and reheated as a quick breakfast on busy mornings, or taken to a brunch with friends. They’re an excellent source of protein and will keep you full and satisfied all morning long!
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Bacon Cheddar Breakfast Muffins | Easy Make Ahead Breakfast Recipe
Bacon Cheddar Breakfast Muffins Recipe:
These delicious make ahead savory muffins are loaded with flavor and the perfect grab and go breakfast option! They are packed with bacon, and cheddar, and spinach, and are guaranteed to be a hit with you and your family!
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BREAKFAST EGG MUFFINS 3 WAYS
Breakfast Egg Muffins Are Low Carb, Filling And Perfect For Meal Prep! Spinach Tomato & Mozzarella, Bacon & Cheddar And Garlic Mushroom & Peppers! RECIPE: