Artichoke Garlic and Bacon Muffins Recipe

Name: Artichoke Garlic and Bacon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup fresh breadcrumb; 1 garlic clove, crushed; 2 tablespoons butter; 1 large egg; ¾ cup water, about; 1 cup unbleached flour; ¼ teaspoon salt (a little more if you wish); 1 tablespoon baking powder; ½ cup grated hard cheese (your favorite); 1 cup artichoke heart, cut into quarters; 2 slices bacon, cooked and crumbled (optional)

Servings: persons

¾ cup fresh breadcrumb
1 garlic clove, crushed
2 tablespoons butter
1 large egg
¾ cup water, about
1 cup unbleached flour
¼ teaspoon salt (a little more if you wish)
1 tablespoon baking powder
½ cup grated hard cheese (your favorite)
1 cup artichoke heart, cut into quarters
2 slices bacon, cooked and crumbled (optional)

1
Heat oven to 390F.
2
Grease a standard 12 cup muffin pan.
3
Fry the breadcrumbs and garlic in the butter until just crisp.
4
Break the egg into a measuring cup and beat it lightly with a fork.
5
Add enough of the water to make a full 1 cup.
6
Mix the egg and water with the flour, salt, baking powder that have been mixed in another bowl.
7
Before stirring also add the cheese, artichoke and bacon (if using).
8
Stir together gently until just moistened.
9
Place the batter in the prepared pan and top with the saved crumbs.
10
Bake for 10 - 15 mins or until a tester comes out clean.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup fresh breadcrumb, 1 garlic clove, crushed, 2 tablespoons butter, 1 large egg, and more.

Yes, Artichoke Garlic and Bacon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Artichoke Garlic and Bacon Muffins

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