Lunch: Carbonara Muffins

Recipe by Cheryl Phipps This blue ribbon winner from the Utah State Fair transforms a classic pasta dish into a muffin. Alfredo sauce and Parmesan cheese are mixed into the batter and each muffin is topped with crispy bacon.

Ingredients

Cooking spray
1 lb. sliced bacon
1 small portobello mushroom
1/2 small onion
1 clove garlic
1 3/4 c. all-purpose flour
1/2 c. cornmeal
1 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. Black pepper
1 tbsp. fresh thyme leaves
1/2 c. grated Parmesan
1 1/2 tbsp. grated Parmesan
1 c. buttermilk
1/2 c. jarred Alfredo sauce
2 large eggs
1 scallion
Mixed green salad

Instructions

Heat oven to 350 degrees F. Lightly coat 8 muffin holes with cooking spray.
Working in batches, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate; roughly chop when cool. Reserve 1/4 cup of the drippings and wipe out the skillet.
Heat 2 tablespoons bacon drippings in the skillet over medium heat. Add the mushroom, onion, and garlic and cook, stirring occasionally, until tender and beginning to brown, 3 to 4 minutes.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, thyme, and 1/2 cup Parmesan.
In a small bowl, whisk together the buttermilk, Alfredo sauce, eggs, scallion, and the remaining 2 tablespoons bacon drippings. Stir in the mushroom mixture.
Gently stir the wet mixture into the dry mixture along with two-thirds (about 1 1/3 cups) of the chopped bacon. Divide the batter among the muffin cups (about a heaping 1/2 cup per hole) and top with the remaining bacon. Bake for 10 minutes.
Sprinkle with the remaining 1 1/2 tablespoons Parmesan and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Serve with a salad, if desired.

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