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Directions:
1.
Preheatoven to 375℉.
2.
Place bacon on a baking sheet and bake in oven for 12 minutes.
3.
Remove from the oven and place bacon on a paper towel to drain. Then pour the bacon
fat from the baking sheet 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 tablespoon of batter into each cupcake mold of the 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. Serve and dig in whole hog!
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