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Bacon Broccoli Cheddar Corn Muffins

Bacon Broccoli Cheddar Corn Muffins ~ Sumptuous Spoonfuls #savory #muffin #recipe

Do you ever go into the kitchen intending to make one thing, and end up with something entirely different?

I totally did that today. I started out wanting to make a “green” corn muffin for St Patty’s Day, but once I started, I kinda threw that “green” idea out the window. Why go with just green when you can have green and orange and yellow with little bits of pink?

I am totally in love with these savory muffins. Crunchy on the outside and perfectly moist on the inside, you can really taste the bacon and the cheddar cheese … and the broccoli and carrots and green onions make pretty little speckles throughout each muffin. Oh, they’re delightful! I think I’ll have another one …

Bacon Broccoli Cheddar Corn Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Calories per serving: 153 per muffin

Bacon Broccoli Cheddar Corn Muffins

Ingredients

  • 1 cup fresh or frozen chopped broccoli
  • About 6 baby carrots or 1 large carrot
  • 1 cup yellow corn meal
  • 1/2 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 2 strips of lean bacon
  • 1 cup milk
  • 1 egg
  • 2 Tablespoons olive oil
  • 1 loose cup of shredded Cabot Vermont Sharp Cheddar Cheese (1.6 oz.)
  • About 2 tablespoons snipped green onion tops and/or garlic scapes (I used a mix of the two)

Instructions

  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.
  3. In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.
  4. Meanwhile fry the bacon until crisp and chop or crumble into little bits.
  5. 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.
  6. Spoon the batter into 12 prepared muffin tins (lined with silicone liners or sprayed with cooking spray).
  7. Bake at 425 for 15 - 18 minutes or until they are golden brown on top.

Notes

Cabot sent me some of their award-winning cheddar cheese to sample. It is really good in this recipe, but if you don't have Cabot on hand, substitute another sharp cheddar.

Calories are based on About.com's Calorie Count

http://www.sumptuousspoonfuls.com/bacon-broccoli-cheddar-corn-muffins/

Bacon Broccoli Cheddar Corn Muffins ~ Sumptuous Spoonfuls #savory #muffin #recipe

This recipe was shared at What’d You Do This Weekend?Mop it Up Mondays, Melt in your Mouth MondayManic Monday, Tuesday’s TableTuesday Talent ShowTry a New Recipe TuesdayWonderful Food Wednesday,  Cast Party Wednesday, Show & Share Wednesday, Full Plate ThursdayAll my Bloggy FriendsHome Matters and Everyday Mom’s Meals.

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6 Responses

  1. I love savory muffins – these look great and kids everywhere are probably eating veggies and not even realizing it 🙂

    March 12, 2013 at 12:11 pm

  2. Pinned this immediately! The muffins look great 🙂 Thank you for sharing this recipe at the ALL MY BLOGGY FRIENDS party !

    March 13, 2013 at 1:21 pm

  3. Ani

    YUM! love Cabot’s Chipolte Cheddar too!

    March 17, 2013 at 10:08 am

    • Ann

      I’ve got to try that chipotle cheddar … I’ll be on the lookout next time I go to the store!

      March 17, 2013 at 6:28 pm

  4. I just love these loaded up Muffins, lots of goodies I really love! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    March 17, 2013 at 1:43 pm

  5. I can’t wait to try these with my kids. I would love to sneak veggies into them and they not even know it. 🙂 Thanks for linking up with “Try a New Recipe Tuesday.”

    March 18, 2013 at 12:18 pm