SHIRRED EGG CORN MUFFINS
Steps:
- Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper., Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan., Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted., Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts : Calories 262 calories, Fat 15g fat (7g saturated fat), Cholesterol 244mg cholesterol, Sodium 598mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 14g protein.
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Ruben Malagon
[email protected]I followed the recipe exactly, but my muffins didn't rise very much. They were still tasty, but they weren't as fluffy as I would have liked.
MD Miraz Biswas
[email protected]The corn muffins were a little dry for my taste, but they were still good.
Judy Macafee
[email protected]I love that these muffins are made with whole corn kernels. It gives them a great texture and flavor.
Muhammad riaz punian Khan
[email protected]These muffins are so easy to make and they're so versatile. I've added different vegetables, cheeses, and herbs to them and they've always been delicious.
Davy Ryan
[email protected]I've made these muffins several times now and they always turn out perfect. They're the perfect size for a quick snack or breakfast.
Funny and Tom Jery and Fun
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a great snack or breakfast food.
Rasedul Hasan
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them!
Sadora Khan
[email protected]These muffins are a great way to start your day. They're filling and flavorful, and they'll give you energy to power through your morning.
Md Miraz Vai
[email protected]I love the addition of the cheese to these muffins. It gives them a nice savory flavor.
ka ra
[email protected]I was surprised at how easy these muffins were to make. I'm not a very experienced baker, but I was able to follow the recipe and make delicious muffins.
Dan Kabubi
[email protected]These muffins are the perfect way to use up leftover corn on the cob. They're also a great way to get your kids to eat their vegetables.
Shay Warnell
[email protected]I'm not a big fan of cornbread, but these muffins were actually really good. The corn flavor wasn't too overpowering and the muffins were moist and flavorful.
Katamba Erick
[email protected]I followed the recipe exactly, but my muffins didn't rise very much. They were still tasty, but they weren't as fluffy as I would have liked.
Nana Kwasi
[email protected]The corn muffins were a little dry for my taste, but they were still good.
Agbedzeto Koffi Claude
[email protected]I love that these muffins are made with whole corn kernels. It gives them a great texture and flavor.
Ahmed Elbaz
[email protected]These muffins are so easy to make and they're so versatile. I've added different vegetables, cheeses, and herbs to them and they've always been delicious.
Mdmasum Md
[email protected]I've made these muffins several times now and they always turn out perfect. They're the perfect grab-and-go breakfast or snack.
Daniel Costilla
[email protected]These muffins were a hit with my family! They were light, fluffy, and had a delicious corn flavor.