Bacon And Scallion Corn Muffins
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Hot Sauce1.333333 cups
Buttermilk (at room temperature)2 large
Egg (at room temperature)1.333333 cups
Yellow Cornmeal (about 7 ounces)1.333333 cups
All-Purpose Flour (6 to 6 1/2 ounces)1 cup
Sugar1 tbsp
Baking Powder3 tsp
Salt (fine)Directions:
1
Position an oven rack in the center of the oven and preheat to 400 degrees F
2
Line a standard 12-cup muffin pan with paper liners
3
In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown
4
Transfer the bacon to paper towels; drain and cool
5
In a large bowl, whisk together the buttermilk, hot sauce and eggs
6
Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor
7
Drop in the cold butter cubes
8
Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal
9
Pour the dry ingredients over the buttermilk mixture
10
Scatter the bacon and green onions over the batter
11
Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold
12
Do not over-fold; some dry patches are fine
13
Using a rounded 1/3 cup of batter for each muffin, fill the paper liners
14
Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes
15
Let the muffins stand 5 to 10 minutes
16
Twist each muffin in place to loosen the edges from the pan
17
Lift the muffins out onto a rack and cool