Best 4 Bacon GruyÃre And Scallion Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing Bacon, Gruyère, and Scallion Muffins. These savory treats are a symphony of flavors, combining the smoky richness of bacon, the nutty goodness of Gruyère cheese, and the vibrant freshness of scallions. Each bite offers a perfect balance of textures, from the crispy muffin crust to the tender crumb and the gooey melted cheese. This recipe is a true crowd-pleaser, perfect for brunches, picnics, or as a satisfying snack.
But that's not all! This article is a treasure trove of muffin recipes, each with its unique blend of flavors and textures. From the classic Blueberry Muffins bursting with juicy blueberries to the decadent Chocolate Chip Muffins loaded with rich chocolate chips, there's a muffin here to satisfy every craving. And for those who love a savory treat, the Zucchini Corn Muffins and the Spinach Feta Muffins are sure to delight.
With step-by-step instructions and helpful tips, this article makes it easy to create these delectable muffins in the comfort of your own kitchen. Whether you're a seasoned baker or just starting out, you'll find everything you need to whip up a batch of these scrumptious delights. So gather your ingredients, preheat your oven, and let's embark on a muffin-baking adventure!
SAVORY BACON, CHEDDAR AND SCALLION MUFFINS
Provided by Alejandra Ramos
Categories main-dish
Time 55m
Yield 6 to 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
- Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
- Fold in the cheese, cooked scallions and cooked bacon.
- Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
- Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
- In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
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 a crispier muffin, cook for an additional 5-7 minutes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to chop the bacon and scallions finely so that they are evenly distributed throughout the muffins.
- If you don't have Gruyère cheese, you can substitute another type of hard cheese, such as cheddar or Parmesan.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These Bacon, Gruyère, and Scallion Muffins are a delicious and easy-to-make breakfast or brunch item. They are perfect for a crowd and can be made ahead of time. With their savory flavor and fluffy texture, these muffins are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
