Bacon Corn Muffins With Savory Cream Cheese Frosting
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 cup
Cornmeal3 tsp
Salt2 tsps
Baking Powder2 tbsps
Brown Sugar3 cup
Milk1
Egg3 tbsps
Butter (melted)1 tbsp
Bacon Fat (reserved)230 g
Cream Cheese (softened)2 tbsps
Honey1 tbsp
Hot Sauce1 bunch
Chives (sliced)Directions:
1
Special equipment: 2 (24-count) nonstick mini muffin tins, Pastry Bag Preheat oven to 375 degrees F
2
Place bacon onto a baking sheet and bake until crisp about 12 minutes
3
Remove from baking sheet and place onto a plate lined with a paper towel
4
Reserve 1 tablespoon of the bacon fat
5
Once bacon is cool enough to handle, chop into small pieces
6
Spray a 24-count mini muffin tray with non-stick cooking spray and set aside
7
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar
8
In a separate bowl whisk the milk and egg
9
Whisk the milk mixture, melted butter and bacon fat into the dry ingredients
10
Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish
11
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up
12
Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean
13
Allow to cool completely before icing
14
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined
15
Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish
16
Mix until well combined
17
Transfer mixture to a pastry bag and snip off the end
18
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one
19
Garnish with remaining crumbled bacon and remaining chopped chives