Indulge in the savory and irresistible Bacon and Gruyère Muffins, a delightful treat that combines the smoky richness of bacon with the nutty and flavorful Gruyère cheese. These muffins are not only a delightful breakfast or brunch option but also a perfect savory snack to enjoy throughout the day.
This recipe features two variations: the classic Bacon and Gruyère Muffins and the Spinach and Feta Muffins. Both are equally delicious and offer a unique combination of flavors and textures. The classic Bacon and Gruyère Muffins boast a golden-brown crust, a tender and fluffy interior, and a generous amount of crispy bacon and melted Gruyère cheese. On the other hand, the Spinach and Feta Muffins introduce a vibrant green hue, tender spinach leaves, and tangy feta cheese, creating a delightful contrast in flavors and colors.
These muffins are incredibly versatile and can be customized to suit your preferences. Feel free to add your favorite herbs, spices, or even vegetables to create unique flavor combinations. They are perfect for meal prep, as they can be made ahead of time and reheated when ready to serve.
Whether you're a fan of classic flavors or enjoy exploring new combinations, these Bacon and Gruyère Muffins and Spinach and Feta Muffins are sure to satisfy your taste buds. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
BACON, GRUYèRE, AND SCALLION MUFFINS
Categories Bread Cheese Onion Brunch Side Bake Quick & Easy Bacon Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
- In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
BACON, GRUYèRE, AND SCALLION MUFFINS
From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.
Provided by swissms
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and butter twelve 1/3-cup muffin tins.
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
- In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Nutrition Facts : Calories 166, Fat 9.2, SaturatedFat 3.9, Cholesterol 37.4, Sodium 310.1, Carbohydrate 13.8, Fiber 0.5, Sugar 0.7, Protein 6.7
BACON AND GRUYERE MUFFINS
From Williams-Sonoma Muffins by Beth Hensperger (ISBN 0-7432-5396-5). I haven't tried it out yet, but sounds divine!
Provided by Anissa Wolf
Categories Quick Breads
Time 35m
Yield 9 muffins, 4-9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C). Grease 9 standard muffin cups with butter or spray; fill unused cups one-third with water to prevent warping.
- In a frying pan over medium-high heat, cook bacon slices until crisp, 6-8 minutes, turning as needed. Set aside on paper towels to drain. Let cool, then crumble and set aside.
- In a bowl, stir together flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, melted butter, milk, and sour cream until blended. Add egg mixture to dry ingredients and stir just until evenly moistened; batter will be slightly lumpy.
- Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.
- Spoon batter into each muffin cup, filling it level with the rim of the cup.
- Bake until golden, dry, and springy to the touch, about 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature.
- Notes: For added bacon flavor, replace 2 tablespoons melted butter with 2 tablespoons of the bacon fat. If not serving immediately, store muffins in the refrigerator to avoid rancidity.
- These pair well with soup, salad, or omelets.
Nutrition Facts : Calories 585.1, Fat 29.3, SaturatedFat 15.7, Cholesterol 132.3, Sodium 1007.8, Carbohydrate 58.3, Fiber 1.7, Sugar 6.7, Protein 21.6
Tips:
- For the best flavor, use high-quality bacon and Gruyère cheese.
- If you don't have muffin liners, you can grease the muffin tins.
- To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- Let the muffins cool for a few minutes before serving.
- These muffins can be reheated in the microwave or oven.
Conclusion:
Bacon and Gruyère muffins are a delicious and easy-to-make snack or breakfast item. They are perfect for on-the-go mornings or for packing in lunches. With their savory flavor and cheesy goodness, these muffins are sure to be a hit with everyone who tries them.
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