Community Pick
Savory Cheese Muffins With Bacon and Chives
photo by Bellie T.
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 muffins
ingredients
- 4 slice bacon, thick sliced
- 29.58 ml butter
- 59.14 ml minced fresh chives
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 29.58 ml sugar
- 2 eggs
- 236.59 ml milk
- 236.59 ml cheddar cheese, shredded
directions
- Cook bacon until crisp.
- Cool and crumble.
- Set aside.
- Preheat oven to 350.
- Prepare muffin tin by spraying with vegetable oil spray.
- Melt butter over medium heat in a small skillet.
- Remove from heat and add chives.
- Cool to room temperature.
- In a medium bowl combine eggs and milk using a whisk.
- Add butter/chive mixture, cheese and crumbled bacon.
- In a small bowl, combine flour, baking powder, salt and sugar.
- Stir to mix.
- Add to egg mixture, stirring only until blended thorougly.
- Spoon mixture into prepared muffin cups, filling about 2/3 full.
- (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
- Remove from oven and remove muffins from tin.
- Cool them on a wire rack.
Reviews
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These are very good. I used part 2% milk and part reduced fat buttermilk. (Buttermilk makes every baked good better!) I also increased the bacon a little, because I had 6 slices left. I might make this again with slightly less baking powder and do drop biscuits instead. They were very good but a little bit fluffy. My husband wanted something just a little denser and chewier. I may also have mixed them a little too much.
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These are soooo good! My changes: 1 TBSP of sugar instead of 2, and swapped the milk for buttermilk, and used about 2 cups cheddar cheese. They were just like a biscuit muffin! I just had one with some tomato bisque soup and WOW, so delicious. I ended up cooking for about 23 minutes total. I will definitely be making these again! Thanks for the recipe!
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Tweaks
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I've made this recipe twice now. The first time I stuck to the recipe and made 48 mini-muffins. I thought they were a little sweet and quite dry. The second time I made some changes to the recipe; I used half the sugar and I substituted the butter for bacon fat. They turned out much better, but still a little dry. The second time I baked the mini-muffins for 12 minutes. Next time I think I'll add some more cheese to the recipe.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas