Mmm!!! 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!

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

    Advertisement
  • In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

  • In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

  • Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts

306 calories; protein 8.6g; carbohydrates 19.4g; fat 21.5g; cholesterol 39.9mg; sodium 408.4mg. Full Nutrition
Advertisement

Reviews (2)

Rating: 5 stars
12/01/2020
So many compliments received!! I added heavy cream instead of milk, used triple the amount of chives (fresh ones!!), unsalted butter instead of salted and a few extra spices! Everyone loved them and was asking for more!! Read More
(1)