Sunny's Easy Bacon and Cheese Stuffed Corn Muffins with Jalapeno Jelly Glaze
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 354
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 68
- Sodium
- 734
- Total: 40 min
- Active: 20 min
Ingredients
Batter and Filling:
Two 8.5-ounce boxes cornbread or corn muffin mix
2/3 cup whole milk
1 teaspoon smoked paprika
4 strips crisp-cooked bacon, patted dry and chopped
2 large eggs (or according to cornbread box instructions, remembering to double)
2 scallions, white and green parts, finely chopped
Zest of 1 lime
1 cup shredded mozzarella cheese
3 slices pepper jack cheese, each cut into 4 pieces
Glaze:
1/4 cup jalapeno jelly
1 tablespoon fresh lime juice
1 tablespoon salted butter
Directions
Special equipment:
a 12-cup muffin tin and 12 muffin liners- For the batter and filling: Preheat the oven to 400 degrees F.
- In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
- For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
- Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.