Cheesy Bacon Corn Muffins
.
Yield
6 servingsPrep
12 minCook
28 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| 5 | slices |
bacon
chopped |
|
| 1 | each |
corn muffin mix
1 box, plus ingredients according to package directions |
* |
| 1 | teaspoon |
paprika
smoked sweet |
|
| ¼ | cup |
chives
minced, or green part of scallions |
*
|
| ⅓ | pound |
cheddar cheese
prefer yellow, dice into 1/4-inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
|
*
|
| 5 | slices |
bacon
chopped |
|
| 1 | each |
corn muffin mix
1 box, plus ingredients according to package directions |
* |
| 5 | ml |
paprika
smoked sweet |
|
| 59 | ml |
chives
minced, or green part of scallions |
*
|
| 151.2 | g |
cheddar cheese
prefer yellow, dice into 1/4-inch cubes |
|
Directions
Preheat oven to muffin mix package directions.
Add a little olive oil into a small skillet, swirl the pan until evenly coated, or coat the pan with cooking spray and heat over medium-high heat.
Add bacon to hot pan and cook until crisp, about 6 minutes.
Remove the bacon from pan and drain on a paper towel. Set aside.
Prepare the muffin mix and muffin tin according to the package directions.
Stir in paprika, chives, cubed cheese and bacon bits.
Fill muffin cups and bake until golden brown, about 25 minutes until a wooden stick inserted in the center comes out clean.
