SHIRRED EGG CORN MUFFINS
Steps:
- Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper., Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan., Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted., Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts : Calories 262 calories, Fat 15g fat (7g saturated fat), Cholesterol 244mg cholesterol, Sodium 598mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 14g protein.
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Josh Kidd
[email protected]Can't wait to try this recipe!
Ndiwalana moses
[email protected]These muffins look amazing!
Ghost X
[email protected]Yum!
Perry Wair
[email protected]These muffins were delicious! I made them for a brunch party and they were a big hit. They were so easy to make and they turned out perfectly. I will definitely be making them again.
Ameer Zaman
[email protected]I've made these muffins twice now and they're always a hit! They're so easy to make and they're always fluffy and delicious. I love that I can use fresh or frozen corn, depending on what I have on hand.
Dua Rajpoot
[email protected]These muffins were easy to make and very tasty. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.
AZUBUIKE FAITH
[email protected]Just made these muffins and they are delicious! I used frozen corn and they still turned out great. I also added a little bit of chopped green onion and it was a nice addition. Thanks for the recipe!
Younes Chekikene
[email protected]These muffins were a breeze to make and tasted amazing! I used fresh corn from my garden and it really made a difference. The muffins were light and fluffy, with a perfect amount of sweetness from the corn. I'll definitely be making these again.
Henry barrientos
[email protected]I'm always looking for new muffin recipes, and this one caught my eye. The combination of eggs, corn, and cheese sounded delicious, and I was not disappointed. These muffins were fluffy, moist, and cheesy. I will definitely be making them again!
Nanteza Sumayya
[email protected]These muffins were a hit with my family! They were so easy to make and turned out perfectly. I especially loved the addition of corn, which gave them a nice sweetness and texture.