Cheese And Bacon Muffins

Theyre versatile you can serve them for breakfast or brunchor. In a large bowl whisk together the cornmeal flour baking powder and salt.

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Grease a 12-cup muffin tin well with butter and set aside.

Cheese and bacon muffins. Add cheese bacon and chopped herbs and toss together. In a another bowl beat the egg milk and oil. Cheesy Bacon Muffins Savory cheese and bacon and a pinch of cayenne pepper give these slightly sweet goodies a flavorful punch.

Bake the egg muffins in preheated oven for 12-15 minutes or until set. Grease two 12 hole mini muffin tins with a little margarine. Sift the flour and baking powder into a large bowl and stir in the cornmeal sugar salt and cooked bacon.

Add 1 cup of the grated cheese reserve 14 cup for. Lightly beat the eggs milk and the rest of the melted butter together. Fill greased muffin cups two-thirds full.

Stir into the leeks and bacon. Add the grated cheese then the flour mixture all in one go. Cook the bacon in a non-stick frying pan for 3-4 minutes until golden.

Stir in cooked bacon cheddar cheese Italian seasoning and red chili pepper flakes if using. Dice the bacon into small pieces and finely chop the chives. If you want to top each muffin with parmesan chives and bacon save a little bit of each ingredient to place on top.

Stir into dry ingredients just until moistened. Drain on kitchen paper. In a large bowl combine the first eight ingredients.

Moist and deliciously savory muffin that youll be happy to wake u. Set aside to cool. Cook chopped bacon in a hot dry pan.

A good alternative for kids lunch boxes on-the-go breakfast or side for your main course. Divide evenly into muffin cups filling each about 23 full. Top with more bacon and cheese if you like.

In a medium bowl combine the bacon chives parmesan Greek yoghurt almond milk eggs olive oil and grated zucchini. Place flour baking powder salt pepper and sugar in a large bowl. Stir until evenly mixed together dont over-mix or the muffins will be tough.

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