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Bacon Cheddar Chive Muffins

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!"
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Ingredients

45 m servings 327 cals
Original recipe yields 12 servings (12 muffins)

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  3. 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.
  4. 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


Per Serving: 327 calories; 23.6 g fat; 19.5 g carbohydrates; 9.2 g protein; 43 mg cholesterol; 475 mg sodium. Full nutrition

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Reviews

Read all reviews 128
  1. 156 Ratings

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Most helpful positive review

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

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, ...

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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...

Great muffins Shelley!! I only changed one thing - I substituted melted butter for the oil. It gave them a rich buttery taste. - Excellent!!

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...

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...

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.

These were so tasty that they were eaten any time of the day - from breakfast on. They disappeared in no time.

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...

they taste better warmed up - but they are delicious..

Good muffins Shelley! Added more of the cheeses and chives. Thanks!