46691 cauliflower bacon muffin Recipes

  • Delicious Broccoli Cauliflower Salad
    broccoli (flourets), head cauliflower (flourets) and
    7 More
    broccoli (flourets), head cauliflower (flourets), bacon, cooked and crumbled, diced tomatoes, minced onion, hard-boiled eggs, diced, mayonnaise, sugar, cider vinegar
    20 min, 9 ingredients
  • Blue Corn Chile Bacon Muffins
    flour, blue cornmeal (yellow corn meal can be substituted) and
    8 More
    flour, blue cornmeal (yellow corn meal can be substituted), sugar, baking powder, salt, buttermilk, egg, beaten, melted butter or 2 tbsp margarine, bacon bits, jalapenos, stems and seeds removed, chopped (can add more if you like the muffins with extra heat)
    30 min, 10 ingredients
  • Cauliflower and Lettuce Salad
    bacon, cooked,cooled and crumbled and
    6 More
    bacon, cooked,cooled and crumbled, head romaine lettuce , torn into bite size pieces, onion, chopped (can use spring onions or red onion), head cauliflower, uncooked ,tear cauliflower into bite size pieces, miracle whip, sugar, parmesan cheese
    30 min, 7 ingredients
  • Cauliflower Salad
    cauliflower, shredded cabbage, bacon, parmesan cheese and
    2 More
    cauliflower, shredded cabbage, bacon, parmesan cheese, feta cheese, crumbled, miracle whip (to taste)
    25 min, 6 ingredients
  • Grandma's Cauliflower
    head cauliflower, bacon, sugar, mayonnaise
    15 min, 4 ingredients
  • Nothing Fancy Egg and Bacon Muffin Sandwhich
    egg, bacon, shredded cheddar cheese, english muffin
    20 min, 4 ingredients
  • Broccoli And Cauliflower Salad
    fresh broccoli, head cauliflower and
    7 More
    fresh broccoli, head cauliflower, bacon, cooked and crumbled, shredded cheddar cheese, chopped, seeded tomatoes, chopped sweet onions, mayonaise, sugar, vinegar
    9 ingredients
  • Broccoli And Cauliflower Salad
    broccoli, cauliflower, bacon, frozen peas thawed and
    3 More
    broccoli, cauliflower, bacon, frozen peas thawed, chopped green onion, ranch dressing, mayo
    15 min, 7 ingredients
  • Melted Cheese, Corn and Bacon Muffins
    polenta, milk and
    10 More
    polenta, milk, bacon, rind removed and bacon chopped finely, green onions, chopped finely, self-raising flour, caster sugar, corn kernels, drained, creamed corn, butter, melted, eggs, beaten lightly, cheddar cheese, cut in 12 cubes, cheddar cheese, coarsely grated
    45 min, 12 ingredients
  • Bacon Breakfast Muffins
    bacon, cooked and chopped (i use ready -to-serve bacon) and
    9 More
    bacon, cooked and chopped (i use ready -to-serve bacon), green onions, chopped (white and light green parts only ), butter, cheddar cheese, cut into small cubes, eggs, milk, flour, baking powder, salt, sugar
    36 min, 10 ingredients
  • Corn and Bacon Muffins
    egg, flour, salt, baking powder, creamed corn and
    2 More
    egg, flour, salt, baking powder, creamed corn, grated cheese, bacon, cooked and chopped (2 rashers bacon)
    30 min, 7 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Bacon Cheese Muffins
    bacon, all-purpose flour, shredded cheddar cheese and
    6 More
    bacon, all-purpose flour, shredded cheddar cheese, baking powder, garlic salt, ground black pepper, eggs, milk, vegetable oil
    40 min, 9 ingredients
  • Bacon Lattice Tomato Muffins #RSC
    reynolds wrap foil, bacon, flakey biscuits, mayonnaise and
    7 More
    reynolds wrap foil, bacon, flakey biscuits, mayonnaise, cream cheese, softened, dried rosemary, salt, pepper, grape tomatoes, chopped, diced onion, monterey jack cheese, grated
    1 hour , 11 ingredients
  • Easy Cauliflower Salad Easy Cauliflower Salad
    head of cauliflower, bacon, frozen peas, sour cream and
    2 More
    head of cauliflower, bacon, frozen peas, sour cream, salad dressing, green onions
    10 min, 6 ingredients
  • Cauliflower Salad Cauliflower Salad
    bacon, head of cauliflower cut in bite size pieces and
    6 More
    bacon, head of cauliflower cut in bite size pieces, green onions, chopped (including tops), frozen green peas, sour cream, salad dressing, sugar, grated parmesan cheese
    8 ingredients
  • Cauliflower With Lemon Tarragoncheese Crust Cauliflower With Lemon Tarragoncheese Crust
    cauliflower with lemon tarragoncheese crust s and
    12 More
    cauliflower with lemon tarragoncheese crust s, instructions, head of cauliflower (a whole head of broccoli may be substituted), mayonnaise, fresh lemon juice, lemon zest, dijon mustard, white pepper, minced fresh tarragon (or 2 tsp dried ), grated cheddar cheese, steam the whole head of cauliflower for 15 minutes, until barely done. cool slightly. combine the remaining ingredients, except cheese. spread the mayonnaise mixture over the cauliflower and pat the cheese onto the, mayonnaise-coated head of cauliflower. bake in a pre-heated 350 degree f oven for 10 minutes. cool for a few minutes to allow cheese to set.
    10 min, 14 ingredients
  • Bacon, Gruyère, and Scallion Muffins Bacon, Gruyère, and Scallion Muffins
    bacon, all-purpose flour, baking powder, sugar, salt and
    5 More
    bacon, all-purpose flour, baking powder, sugar, salt, grated gruyere cheese (about 4 oz), chopped scallion, milk, egg, dijon mustard
    10 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top