Bacon Cornmeal Muffins Recipes

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.

BACON CORNMEAL MUFFINS

Steps:

• Preheat oven to 400F. Grease or paper line a muffin pan. Fry the bacon in skillet or on cookie sheet in oven until crisp. Drain on paper towls, Then chop into small pieces. Set aside. Melt the butter and margarine in a saucepan over low heat and set aside.
• Sift the flour, baking powder, sugar and salt into a large mixing bowl. Stir in the cornmeal, then make a well in the center. In another saucepan, heat the milk to lukewarm. In a small bowl lightly beat the eggs, then add to the milk. Stir in the melted fats.
• Pour the milk mixture into the center of the well and stir until smooth and well blended. Fold in the bacon. Spoon the batter into the prepared pans, filling them halfway. Bake for about 20 minutes, until and lightl colored.

BACON CORN MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined.
• Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.