Best 3 Bacon Spinach And Feta Muffin Loaf Recipes
Indulge in the tantalizing fusion of flavors with this extraordinary Bacon, Spinach, and Feta Muffin Loaf. This delectable dish seamlessly blends the crispy indulgence of bacon, the vibrant freshness of spinach, and the tangy creaminess of feta cheese, all harmoniously encased within a tender, golden-brown muffin loaf. As you savor each bite, the symphony of flavors dances on your palate, leaving you craving more. With three enticing variations - Classic, Vegan, and Gluten-Free - this recipe caters to diverse dietary preferences, ensuring everyone can relish this culinary delight. Embark on a culinary journey that promises to satisfy your taste buds and nourish your soul.
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BACON SPINACH MUFFINS
A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!-Rebecca Lindamood, Belfast, New York
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
BETTY'S SPINACH AND FETA LOAF
Greek inspired, this is a lunch box alternative for my children to sandwiches. This goes well with soup or a Greek salad ( to mop up all the juices at the end). Be sure to use Greek style feta and not Danish. I like this on it's own served with either butter or creamed cheese. I prefer the latter. I normally make two at...
Provided by Betty Bramanis
Categories Savory Breads
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 320oF/160oC. Well grease and line a large bread tin or 12 jumbo muffin tins.
- 2. Well mix the milk, eggs and butter. Set aside.
- 3. In a large bowl, add everything else and stir well. Add the wet ingredients until JUST mixed. Pour into the prepared pan or muffin tins.
- 4. Bake in the pre-heated oven for 1 hour if making a loaf and 20 - 25 minutes for muffins - until cooked when checked with a skewer. Cool in tin for 15 minutes before turning out.
- 5. Cool before cutting for at least an hour or the bread will tear rather than cut. Serve with lashings of butter or creamed cheese (the latter is my favourite).
CREAMY FETA, BACON AND SPINACH DIP
Bacon and feta take spinach dip to a whole new level. Fair warning: Once your friends and family taste this addictive dip, you'll be asked to make it for every get-together.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Bake bread as directed on can. Cool.
- Meanwhile, increase oven temperature to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 12-inch skillet, cook bacon over medium heat 9 to 12 minutes, stirring occasionally, until crispy. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet and 2 tablespoons drippings in small bowl.
- Heat skillet with bacon drippings over medium heat. Cook garlic in skillet 30 to 60 seconds, stirring constantly, until fragrant. Gradually add spinach. Stir just until spinach is wilted. Remove from heat; cool. Squeeze spinach to remove any excess liquid; transfer to cutting board. Chop spinach finely.
- In medium bowl, mix spinach, bacon, cream cheese, feta cheese, mayonnaise, black pepper and pepper flakes. Spread evenly in pie plate.
- Add bread crumbs to reserved 2 tablespoons bacon drippings; stir to coat. Sprinkle over top of spinach mixture. Bake 20 to 25 minutes or until golden brown and bubbly around edges. Slice French bread; serve with hot dip.
Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your muffins will taste. If possible, use organic, locally-sourced ingredients.
- Don't overmix the batter: Overmixing the batter will result in tough, dense muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: To ensure that your muffins are evenly cooked, fill each muffin cup with the same amount of batter.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if your muffins are done baking.
- Let the muffins cool before serving: Allow the muffins to cool for at least 5 minutes before serving. This will help them to set and firm up.
Conclusion:
These bacon, spinach, and feta muffins are a delicious and easy-to-make breakfast or snack. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe, give these muffins a try.
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