Photo: Bacon Corn Muffins with Savory Cream Cheese Frosting Recipe
Ingredients
For Muffins:
- 8 strips bacon
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 1 tablespoon reserved bacon fat
For Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 bunch chives, sliced
Special equipment:
- 2 (24-count) nonstick mini muffin tins
- Pastry Bag
Directions
Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
Transfer mixture to a pastry bag and snip off the end.
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
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By kslighthouse_11...
Wichita, KS
on March 24, 2013
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First off this makes 24 mini muffins, I believe that is a typo about needing two 24 count muffin pans, so don't be like selogos flapping around with a muffin tin like a chicken with its head cut off, though I would love selogos it on video doing that. Thes are amazing. I only made half the cream cheese topping and that was plenty. The muffin without the cream cheese topping is amazing too.
By selogos
San Anselmo, CA
on September 24, 2011
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I will admit having jumped to conclusions and not scanned every word on the web page, and when I printed the recipe out, as I frequently do, I copied and pasted the ingredients into two columns in WORD so as to get the entire recipe on 1 page; in doing so I did in fact leave out the section which indicates that it makes 24 muffins.....BUT when is see under the heading SPECIAL EQUIPMENT: (2 24 muffin tins and no direction indicating that after filling one of the tins that I should proceed to take the remaining tin (for which there are no ingredients left over and wave it over my head whilst clucking like a chicken, I will forgive myself for believing I was make 48 muffins. I will review the flavor after I pass them around at the Block Party. You will no doubt understand that I have none to spare.
By kymbrly_11668856
McKinney, TX
on September 11, 2011
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Took this to a party and it was the only one that where there was still some left over. I wouldn't make it again. thought it was bland.
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