Advertisement
mini bacon corn muffins
with cream cheese
frosting
Ingredients:
(Yield: 26 Muffins)
For the muffins:
4 strips of bacon
¾ cup all-purpose flour
½ cup corn meal
¾ tsp salt
2 tsp baking powder
2 tbsp brown sugar
¾ cup milk
Directions:
1.
Preheat your oven to 375℉.
2.
Place bacon on a baking sheet and bake in the oven for 12 minutes.
3.
Remove from the oven and place bacon on a paper towel. Then, pour the bacon fat into a
glass container. Once bacon is cool, cut into small pieces for garnish.
4.
Combine all dry ingredients in a bowl. In a separate bowl, combine the egg, milk, butter,
and bacon fat until mixed through.
5.
Mix the wet ingredients into the dry ingredients and stir until combined.
6.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker, and
bake until browned (about 2 minutes).
7.
Carefully remove the muffins using the Easy-lift Tray and allow them to cool.
8.
Pipe the cream cheese frosting onto the cooled corn muffins in a circular motion.
9.
Top each muffin with a small piece of bacon, and enjoy.
∙ 22 ∙
1 egg
3 tbsp melted butter
1 tbsp reserved bacon fat
For the frosting:
8 oz room temperature cream cheese
1 tbsp honey
2 tbsp hot sauce
1 bunch of chives
∙ 23 ∙
Advertisement
