Best 5 Bacon And Scallion Corn Muffins Recipes
If you're looking for a savory and satisfying breakfast or brunch dish, bacon and scallion corn muffins are an excellent choice. These muffins are packed with flavor, thanks to the salty bacon, tangy scallions, and sweet corn. They're also incredibly easy to make, so you can have them on the table in no time. Whether you serve them with eggs and sausage or simply enjoy them on their own, these muffins are sure to be a hit.
Let's cook with our recipes!
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, GRUYèRE, AND SCALLION MUFFINS
Categories Bread Cheese Onion Brunch Side Bake Quick & Easy Bacon Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
- In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
BACON, GRUYèRE, AND SCALLION MUFFINS
From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.
Provided by swissms
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and butter twelve 1/3-cup muffin tins.
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
- In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Nutrition Facts : Calories 166, Fat 9.2, SaturatedFat 3.9, Cholesterol 37.4, Sodium 310.1, Carbohydrate 13.8, Fiber 0.5, Sugar 0.7, Protein 6.7
SAUTEED CORN, BACON, AND SCALLIONS
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
- Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
BACON AND SCALLION CORN MUFFINS
This came from Gourmet Magazine. Yummy served warm with butter, & some nice, hot soup. Prep time may not be 20mins for you, but that's how long it took me.
Provided by MrsSPheonix
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Cook bacon until it is crispy.
- Blot with paper towels& crumble it.
- Drain off all but 1 tablespoon of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened.
- Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl whisk together the eggs, butter, sour cream, and milk.
- Stir in bacon, onion, and 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 degree F.
- oven for 20 minutes, or until they are golden.
- Turn the muffins out onto a rack and let them cool.
Nutrition Facts : Calories 209.1, Fat 14.6, SaturatedFat 7.4, Cholesterol 62.7, Sodium 355.1, Carbohydrate 15.1, Fiber 1, Sugar 0.3, Protein 4.8
Tips:
- Use fresh corn: Fresh corn on the cob will give you the best flavor and texture in your muffins.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Use a muffin pan with a nonstick coating: This will help the muffins to release easily from the pan.
- Fill the muffin cups to the top: This will give you tall, fluffy muffins.
- Bake the muffins at a high temperature: This will create a crispy crust on the muffins.
- Let the muffins cool before serving: This will allow the muffins to set and develop their full flavor.
Conclusion:
Bacon and scallion corn muffins are a delicious and versatile snack or meal. They can be served with a variety of dipping sauces, or you can simply enjoy them on their own. These muffins are also a great way to use up leftover corn on the cob. So next time you're looking for a quick and easy snack or meal, give these bacon and scallion corn muffins a try. You won't be disappointed!
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