How To make Title: Bacon Cheese Muffins
Servings: 12
1/2 lb. bacon
vegetable oil 1 egg
3/4 c milk
1 3/4 c all-purpose flour
1/4 c sugar
1/2 c crunchy nugget-type cereal
1 c cheddar cheese
Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just till moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12.
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How To make Title: Bacon Cheese Muffins's Videos
Milly's Bacon, Egg and Cheese Muffins
Milly makes delicious muffins, question is can her parents wait for them to cool down?
Bacon & Cheese Muffins (makes 12)
Dry Ingredients
250g Self Raising Flour
1tsp Baking Powder
1tsp salt
200g Grated Cheese
100g Chopped and fried bacon
Wet Ingredients
2 eggs beaten
100ml vegetable oil
250ml milk
Muffin tray
Muffin cases
Switch your oven on to 200C
Put all your dry ingredients in to one bowl and stir so all combined. Put all your wet ingredients into a bowl and give a gentle whisk. Add the wet ingredients to the dry ingredients and stir to combine. Don’t beat you just want to make sure everything is mixed with no lumps of flour. Spoon equal quantities into muffin cases. When your oven is hot bake for 20-25 or until golden brown.
CHEESE & HAM MUFFINS RECIPE
Super easy cheese & ham muffins. If you’re looking for delicious unsweetened muffins, you’ll find what you want.
Ingredients for 12 muffins :
- 2 Eggs
- 150 ml Milk
- 150 g Ham
- 150 g Cheese
- 200 g All-purpose Flour
- 3 tablespoons Oil
- 7 g Baking powder (1 packet)
- 1 pinch Salt
- 1 pinch Black pepper
- ½ teaspoon Paprika
- ½ teaspoon Thyme
- ½ pinch Garlic semolina
- 12 muffin paper cups
Baking Temperature: 170°C
Baking Time: 20 to 25 minutes
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Music :
Title: Another Happy Ukulele Song
Author: Alex Nekita
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EASY BODYBUILDING BACON & EGG BREAKFAST MUFFINS
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Herb & Cheese Muffins
This is a savory muffin, a good alternative to sweet baked goods for breakfast. It's pretty hefty and filling, so one will keep you going for a while. (Ingredient list: 0:47)
EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe
Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. And they're incredibly versatile! Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week.
So how do you make egg muffins? Just think of egg muffins as basically mini frittatas. Whisk a dozen eggs and chop up your favorite add-ins. Combine them in a muffin tin or muffin pan and bake. Then your healthy breakfast is meal prepped and ready to go! Click the recipe below for all the details.
Printable Egg Muffin Recipe:
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EASY BREAKFAST MUFFINS RECIPE | BAKE WITH ME
Hey guys,
I hope you are all well!
I am so excited to share this one with you! This is such a tasty recipe for any vegetarians out there or those of you who would like a great breakfast snack to take on the go.
I have left the full recipe down below.
As always, I love seeing your bakes! Don't forget to tag me if any of you make these!
Luke.
LINK TO RECIPE:
INGREDIENTS: MAKES 12
BASE:
12 large eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
TOMATO SPINACH MOZZARELLA:
1/4 cup fresh spinach, roughly chopped
8 grape or cherry tomatoes, halved
1/4 cup shredded mozzarella cheese
BACON CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced brown mushrooms
1/4 cup red bell pepper, (capsicum), diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Instructions
Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 20 minutes.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
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