Quiche Lorraine Muffins

(from dhana88’s recipe box)

12 muffins

Source: RecipeThing user saymyname

Categories: Breakfast, Muffins


  • 1/4 cup canola oil
  • 8 slices bacon , roughly chopped
  • 4 medium scallions , thinly sliced
  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal or 1/2 cup white cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 large egg , at room temperature
  • 2 large egg yolks , at room temperature
  • 1 cup whole milk
  • 1 1/4 cups shredded gruyere cheese


  1. Spray muffin tins with non-stick cooking spray; set aside.

  2. Heat a skillet over medium heat.

  3. Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.

  4. Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.

  5. Transfer mixture to a large bowl and let cool for 10 minutes.

  6. In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.

  7. Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.

  8. Stir in the flour mixture until moistened.

  9. Fill prepared muffin tins 3/4 full.

  10. Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.

  11. Set muffin pan on a wire rack to cool 10 minutes.

  12. Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).

  13. To store: cool completely, then seal in an airtight container or in freezer bags.

  14. Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.

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