|Bacon Cheddar Muffins|
Via How to Nest for Less
Bacon Cheddar Muffins
Bacon (about 12 slices)
3/4 cup milk
1-3/4 cup flour
1/4 cup sugar
1 tbsp baking powder
1 cup shredded cheddar cheese
1/2 cup crunchy cereal
bacon cheddar muffins ingredients
Preheat oven to 400 degrees.
Cook bacon until crisp. Drain and reserve drippings. If necessary, add oil to drippings to measure 1/3 cup total. When cooled, crumble bacon and set aside.
In a small bowl combine 1/3 cup drippings, egg and milk.
In large bowl combine flour, sugar and baking powder. Make a little well in the center of the mixture. Add drippings/egg/milk all at once to flour mixture, stirring just until moistened. Batter should be a little lumpy.
Fold in bacon crumbles, shredded cheese, and cereal.
Spoon mixture into buttered or paper lined muffin pan, filling about 3/4 full.
Bake about 15 minutes or until golden.
Via Can't Stay Out of the Kitchen
Prep Time: 20 minutes
Cook Time: 30 minutes
20 oz. bag refrigerated Simply Potatoes shredded hash browns
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. ground black pepper
2 cups Fiesta blend cheese divided use
12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
9 extra large eggs divided use
1/2 cup red bell pepper diced
1/2 cup orange bell pepper diced
1/2 cup 2% milk or cream
Preheat oven to 400°.
Spray 24 muffin tins with cooking spray.
Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
Divide mixture evenly between 24 muffin tins and press down.
Sprinkle each with parsley.
Bake at 400° about 10-15 minutes or until potatoes are crispy.
Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
Stir to combine.
Pour egg-bacon mixture evenly over each potato muffin crust.
Sprinkle with additional salt, pepper and parsley if desired.
Bake an additional 10-15 minutes or until eggs are cooked through.
Allow muffins to cool in muffin tins about 5 minutes before removing.
Serve hot or lukewarm.
|Spinach and Cheese Muffins|
Via Joy of Kosher
Spinach and Cheese Muffins
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
Salt & pepper to taste
2 Tbsp Dijon mustard
1/3 cup oil
1 1/4 cups buttermilk
1 cup Sincerely, Brigitte Parsley chive cheese grated
1 cup fresh chopped spinach
Preheat the oven to 375°F.
Lightly grease a muffin dish, or place cupcake cases in a cupcake dish.
Combine the flour, baking powder, baking soda, salt & pepper, grated SB parsley chive cheese and chopped spinach in a large bowl.
In a separate bowl, combine the buttermilk, mustard with the oil and the eggs, and beat lightly.
Add the wet ingredients to the dry, and fold in until just combined.
Distribute the mixture evenly between the cupcake cases
Bake for 30 minutes, or until the muffins are golden brown on top.
After allowing to cool for a few minutes, transfer to a wire rack to cool completely.
Another great variation can be substituting spinach with sauté kale.
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