Bacon Chile Cornbread Mini Muffins Recipes

HOLIDAY BAKING: BACON CHILE CORNBREAD MINI-MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire baking rack sprayed with nonstick cooking spray. Lay bacon flat on the baking rack.
• In a small bowl, combine the brown sugar and cayenne pepper; stirring well. Spoon brown sugar mixture on top of the bacon slices and bake for 10 to 15 minutes or until done. Let cool and break into small pieces. You will want ¾ cup of bacon pieces when done.
• Reduce oven temperature to 350 degrees. Line 24 mini muffin cups or spray with nonstick cooking spray.
• In a medium bowl, whisk together buttermilk, Land O'Lakes butter and eggs. Set aside.
• In a large bowl, mix together flour, cornmeal, baking powder and salt. Add wet ingredients and stir until smooth. Stir in ½ cup of four cheese blend, ½ cup of grated Parmesan, ¾ cup of bacon pieces and the chile pieces. Stir well.
• Divide batter evenly among the prepared muffin cups. Sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 minutes. Cool for 5 minutes in the pan and then transfer to a wire cooling rack. Serve warm or at room temperature.

MINI CHEDDAR BACON CORNBREAD MUFFINS WITH MAGICAL HONEY BUTTER

Steps:

• Cook the bacon, drain the grease, crumble and let cool.
• Preheat the oven to 375 degrees Fahrenheit.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
• Grate the cheddar cheese and add to the dry ingredients.
• Using kitchen shears, cut the bunch of chives into small pieces over the dry ingredients. Whisk to combine.
• Add the bacon to the dry ingredients and mix to combine.
• To a large liquid measuring cup, add the buttermilk, cooled melted butter and eggs. Whisk to combine.
• Add the liquid ingredients to the dry ingredients and mix gently until just combined.
• Scoop small balls of muffin batter into a mini muffin tin. Bake in preheated oven for about 10-12 minutes until muffins spring back and are baked through.
• Using a handheld mixer or stand mixer, whip the softened butter until light and creamy.
• Drizzle in the honey and whip until fully incorporated. Add the powdered sugar and salt and whip for a few minutes until light and fluffy, scraping down the sides of the bowl as needed. Enjoy! Honey butter can be stored at room temperature, covered for a few days or refrigerated for longer storage.

BACON CORN MUFFINS WITH ORANGE BUTTER

Steps:

• For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
• For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
• Serve the muffins with fresh orange butter.

MINI CORN AND BACON MUFFINS

Steps:

• Fry the bacon and then chop/dice.
• Sift the flour, cornmeal, salt and baking powder into a bowl.
• Add lots of freshly ground black pepper.
• Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
• Place tablespoons of mixture into well greased patty tins.
• Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
• Sprinkle a little paprika over them all.
• Bake in very hot oven (220-230'C) for 15 minutes.

MINI BACON-JALAPENO-ONION CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
• Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.