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Wednesday, January 11, 2017

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

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)

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.

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.

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