Bacon and Cheese Muffins Recipe

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Bacon and Cheese Muffins Recipe

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Full of savory flavor, these from-scratch muffins are ready in no time. Jeanne Alexander of Qualicum Beach, British Columbia enjoys them alongside scrambled eggs for breakfast.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2-1/3 cups shredded cheddar cheese, divided
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, melted

Directions

In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne. Stir in 2 cups cheese and bacon. In a small bowl, combine the egg, milk and butter. Stir into the dry ingredients just until combined.
Fill greased muffin cups three-fourths full. Sprinkle with remaining cheese. Bake at 425° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Bacon Cheese Muffins in Quick Cooking May/June 2004, p49

Nutritional Facts

1 each: 232 calories, 13g fat (8g saturated fat), 58mg cholesterol, 403mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 9g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2-1/3 cups shredded cheddar cheese, divided
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, melted
  1. In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne. Stir in 2 cups cheese and bacon. In a small bowl, combine the egg, milk and butter. Stir into the dry ingredients just until combined.
  2. Fill greased muffin cups three-fourths full. Sprinkle with remaining cheese. Bake at 425° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Bacon Cheese Muffins in Quick Cooking May/June 2004, p49

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