Southwestern Savory Muffins Recipe

4.5 4 3
Southwestern Savory Muffins Recipe
Southwestern Savory Muffins Recipe photo by Taste of Home
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Southwestern Savory Muffins Recipe

Read Reviews
4.5 4 3
Publisher Photo
When I was first married, I found a muffin recipe that called for bacon. I modified it through the years and came up with this recipe. It's become a favorite breakfast treat for my husband and me. He grew up in northern New Mexico and thinks most foods benefit from the addition of green chilies.
Recommended: 36 Ways to Love Toast
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 10 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 egg
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/4 cup diced green chilies

Directions

In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside. In a large bowl, combine flour, sugar and baking powder. In a bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 14 servings.
Originally published as Southwestern Savory Muffins in Country February/March 1997, p49

Nutritional Facts

1 each: 226 calories, 14g fat (6g saturated fat), 41mg cholesterol, 298mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 7g protein.

  • 10 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 egg
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/4 cup diced green chilies
  1. In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside. In a large bowl, combine flour, sugar and baking powder. In a bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 14 servings.
Originally published as Southwestern Savory Muffins in Country February/March 1997, p49

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angelasandoval User ID: 2401339 41799
Reviewed Feb. 5, 2010

"We found these a little sweet for our taste, but thought they had a great combination of flavors! Next time I'll just cut the amount sugar in half. Oh, and I used canola oil instead bacon drippings (had drained the drippings before remembering I was supposed to use them) but they still had a great bacon flavor."

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Sascha18 User ID: 4667359 35989
Reviewed Feb. 4, 2010

"I meant to click five stars for this recipe!"

MY REVIEW
Sascha18 User ID: 4667359 17411
Reviewed Feb. 4, 2010

"I loved these! The ingredients went so well together and I loved how there was a hint of sweetness to them. I halved the recipe to make seven muffins and baked them for about 18-20 minutes. I didn't have enough shredded cheddar cheese but I had cheddar cheese slices so I broke about three slices into little pieces instead. Yummy!"

MY REVIEW
hannapro User ID: 4529564 45086
Reviewed Oct. 24, 2009

"You are in for a real treat. These are a bit of work thanks to the bacon, but well worth it. Don't miss out on these awesome muffins!!"

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