Bacongruyreandscallionmuffins Recipes

BACON AND GRUYERE MUFFINS

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.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

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, GRUYèRE, AND SCALLION MUFFINS

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.