BLT Muffins Recipe
BLT Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you like classic bacon, lettuce and tomato sandwiches, check out these muffins. They're perfect for pancake breakfasts and bring-a-dish dinners alike. You can serve softened cream cheese or butter alongside, but they're awesome on their own. —Katie Koziolek, Hartland, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips)
  • 1/2 cup chopped seeded plum tomatoes
  • 2 tablespoons minced fresh parsley

Directions

In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Editor's Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as BLT Muffins in Quick Cooking March/April 2000, p47

Nutritional Facts

1 each: 185 calories, 10g fat (2g saturated fat), 11mg cholesterol, 385mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips)
  • 1/2 cup chopped seeded plum tomatoes
  • 2 tablespoons minced fresh parsley
  1. In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Editor's Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as BLT Muffins in Quick Cooking March/April 2000, p47

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Reviews forBLT Muffins

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newgrandma User ID: 1077052 248069
Reviewed May. 10, 2016

"While these muffins were totally edible, they lacked pizazz - not much flavor. I will not be making them again."

MY REVIEW
CaseynBentley User ID: 6198586 22555
Reviewed Nov. 16, 2011

"These were great! Super moist and full of flavor!"

MY REVIEW
cook56 User ID: 4266482 76799
Reviewed Oct. 18, 2009

"Great muffins!! Would add grated cheddar cheese on top to kick them up a notch, didn't get mant 5 oz size out of a batch and would double recipe next time I make them."

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