Bacon Broccoli Cheddar Corn Muffins
You can never have too many Southern recipes, so give Bacon Broccoli Cheddar Corn Muffins a try. One serving contains 150 calories, 5g of protein, and 6g of fat. For 23 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 546 foodies and cooks. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up all purpose flour, baby carrots, sharp cheddar cheese, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. Similar recipes are Bacon Cheddar Corn Muffins, Bacon-and-Cheddar Corn Muffins, and Bacon Cheddar Jalapeno Corn Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup all purpose flour
About 6 baby carrots or 1 large carrot
4 teaspoons baking powder
1 cup fresh or frozen chopped broccoli
1 egg
About 2 tablespoons snipped green onion tops and/or garlic scapes (I used a mix of the two)
2 strips of lean bacon
1 cup milk
2 Tablespoons olive oil
1/2 teaspoon salt
1 loose cup of shredded Cabot Vermont Sharp Cheddar Cheese (1.6 oz.)
1 Tablespoon sugar
1/2 cup white whole wheat flour
1 cup yellow corn meal
Equipment:
oven
food processor
mixing bowl
muffin tray
Cooking instruction summary:
Preheat the oven to 425 F.Put the broccoli and carrot in a food processor or handi chopper and pulse to chop into little bits.In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.Meanwhile fry the bacon until crisp and chop or crumble into little bits.Add the crumbled bacon, milk, egg, olive oil, chopped vegies, cheese and snipped green onion to the batter and stir just until everything is mixed well.Spoon the batter into 12 prepared muffin tins (lined with silicone liners or sprayed with cooking spray).Bake at 425 for 15 - 18 minutes or until they are golden brown on top.
Step by step:
1. Preheat the oven to 425 F.
2. Put the broccoli and carrot in a food processor or handi chopper and pulse to chop into little bits.In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.Meanwhile fry the bacon until crisp and chop or crumble into little bits.
3. Add the crumbled bacon, milk, egg, olive oil, chopped vegies, cheese and snipped green onion to the batter and stir just until everything is mixed well.Spoon the batter into 12 prepared muffin tins (lined with silicone liners or sprayed with cooking spray).
4. Bake at 425 for 15 - 18 minutes or until they are golden brown on top.
Nutrition Information:
covered percent of daily need
