Fold in the crumbled bacon.
Fill prepared cups even
nd set aside.
Cook bacon in large skillet or microwave
Spray muffin pan with Pam.
In a large bowl, mix flour, cheese, sugar, baking powder and salt.
Set aside.
In a small bowl, mix egg, milk and oil.
Add to flour mixture.
Stir until moist.
Batter will be lumpy.
Fold in the crumbled bacon.
Fill the muffin cups even with the top.
Bake at 400\u00b0 for 20 to 25 minutes or until muffins are golden.
Serve warm.
o edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with
Line 12 muffin cups with papers.
Mix all ingredients except cheese and bacon just until moistened.
Batter will be lumpy. Fold in cheese and bacon.
Divide batter among muffin cups.
Bake until golden brown, about 20 minutes, at 400\u00b0.
Mix first four ingredients, then mix in hash browns. Hash browns can be frozen or thawed. This recipe can be frozen and cooked later. Bake at 400 for 45-60 minute. Does a very full 9x13 in pan.
Prepare Cheddar Muffins, substituting 3/4 cup yellow corn flour for 3/4 cup of the flour and omitting the Cheddar cheese and chives.
Fold in 1 small red jalapeno pepper (stem, ribs, and seeds removed and discarded), finely chopped, 1 cup fresh or frozen yellow whole kernel corn and 1 tablespoon chopped cilantro before spooning into cups.
Makes 24 (1 1/2-inch).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
east is foamy, add the bacon grease/butter and 2 1
ntil the tops of the muffins are golden and a toothpick
stir in crumbled bacon and 1 cup cheddar cheese.
In another
Sift flour, measure, and sift with baking powder, salt, and sugar.
Add milk, popped corn, egg, and butter.
Add Canadian bacon, cheddar cheese and maple syrup.
Fill well-oiled muffin tins (435 F) 20 minutes.
Makes 12 muffins.
Serve warm.
Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.
ver medium-high heat. Cook bacon until crisp. Remove from pan
In a large skillet cook bacon until crisp.
Drain; keep
Place bacon in a large, deep skillet.
Heat oven to 400\u00b0.
Line 12 muffin pans.
Mix all ingredients, except cheese and bacon just until moist.
Fold in cheese and bacon.
Divide batter in muffin cups.
Bake until golden brown, about 20 minutes.
Cool and serve.
Preheat oven to 400\u00b0.
Line 12 medium muffin cups, 2 1/2 x 1 1/4-inch with paper baking cups.
Mix all ingredients except cheese and bacon just until moistened (batter will be lumpy). Fold in cheese and bacon.
Divide batter among muffin cups.
Bake until golden brown, about 20 minutes; cool 15 minutes.
In large skillet, cook bacon over medium-high heat until
Line 12 medium 2-1/2x1-1/4 muffin cups with paper baking cups. Mix all ingredients, except cheese and bacon, just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes, in preheated 400* oven; cook 15 minutes.