-
-
My review
Bacon Cheddar Chive Muffins
322
Shelley Albeluhn
"Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 327Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
- Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 128156 Ratings
-
-
-
-
-
Most helpful positive review
1/3/2003
Wonderful flavor and great presentation! My family liked them but was unsure of the "strange" taste left in the mouth. I believe next time I will substitute sour cream for the crm of mushrm soup...
Most helpful critical review
11/22/2001
These muffins were moist and had a nice texture, but the flavor was somewhat bland despite all the zesty ingredients. I don't think I'll bother with them again - though they were easy to make, ...
Most helpful
Most positive
Least positive
Newest
1/3/2003
Wonderful flavor and great presentation! My family liked them but was unsure of the "strange" taste left in the mouth. I believe next time I will substitute sour cream for the crm of mushrm soup...
6/25/2004
Great muffins Shelley!! I only changed one thing - I substituted melted butter for the oil. It gave them a rich buttery taste. - Excellent!!
3/4/2003
These were great. For breakfast, with pasta, soup or salad. I doubled the bacon and cheese. I only used about 1/3 the garlic, maybe a little more. And I used about 4 TBSP of chopped fresh gre...
2/25/2001
Our whole family loved this easy recipe. The combination of ingredients was wonderful. My teenage sons devoured them. I liked the idea of a quick breakfast item and highly reccommend these. Than...
1/27/2001
Interesting combination of ingredients that works very well. Although next time I'm going to omit the cream of mushroom, but that's just a personal preference. Thanks for the recipe.
1/4/2002
These were so tasty that they were eaten any time of the day - from breakfast on. They disappeared in no time.
5/28/2001
Made these and two other muffin recipes to take to the lake this weekend for a quick brunch on the boat. Everyone liked them. My son [16] and his friends loved them. I will be making them aga...
11/7/2004
Good muffins Shelley! Added more of the cheeses and chives. Thanks!