Bacon Cheddar Chive Muffins

Bacon Cheddar Chive Muffins

57 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Shelley Albeluhn
Recipe by  Shelley Albeluhn

“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!”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  1. 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.
  2. In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
  3. 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.
  4. Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

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Reviews (57)

Rate This Recipe
CHERYL UTLEY
32

CHERYL UTLEY

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

SHEWETT
15

SHEWETT

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 green onions, instead of the chives. A definate keeper. My family loved them.

MADRAY7
14

MADRAY7

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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