Maple Bacon Corn Muffins Food

MAPLE-BACON CORN MUFFINS

Steps:

• Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray.
• In a medium bowl stir together cornmeal, flour, baking powder, and salt. Make a well in center of cornmeal mixture. In a small bowl combine eggs, maple syrup, milk, yogurt, and oil. Add all at once to cornmeal mixture; stir just until moistened. Fold in eight of the crumbled bacon slices.
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in muffin cups on wire racks 5 minutes. Remove from muffin cups. Top with remaining two crumbled bacon slices. Serve warm. If desired, serve with additional maple syrup.

MAPLE BACON CORN MUFFINS

Steps:

• Preheat oven to 400°. Grease a 12-cup muffin tin with cooking spray.
• Place a wire rack inside of a large rimmed baking pan. Spread bacon strips in a single layer on top of the rack. Brush with about 2 tablespoons of maple syrup and sprinkle with brown sugar. Bake for 20-25 minutes, until the bacon is crispy, flipping the bacon halfway through. Let cool slightly, then chop the bacon finely.
• Combine the remaining ingredients in a large bowl until the batter is smooth. Stir in most of the chopped bacon. Divide batter between muffin tin cups. Sprinkle with remaining bacon bits. Bake for 15 minutes, until the muffins are golden and cooked through. Let cool slightly.
• Serve with butter and more maple syrup, if desired.

MAPLE BACON CORN MUFFINS

Steps:

• Preheat oven to 350 F. Line a 12-count muffin tin with liners or spray with cooking spray.
• In a large bowl, mix together the cornmeal, flour, baking powder and salt. Set aside.
• In a small bowl, beat the eggs. Add in the milk, greek yogurt, vegetable oil and maple syrup and mix until combined. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the bacon.
• Divide the dough into the muffin tin and bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup. Stir into dry ingredients just until moistened. Fold in bacon., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire tack. Serve warm. Refrigerate leftovers.

MAPLE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine flour, bacon, baking powder and salt.
• In another bowl, whisk the remaining ingredients together.
• Stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

MAPLE-BACON CORN MUFFINS

Steps:

• Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
• In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
• Stir the bacon pieces back into the mixture.
• Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes-until golden.
• Remove from the muffin tin and serve warm!

MAPLE AND BACON CORNBREAD

Steps:

• Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.
• Heat the oven to 425 F. Place the skillet in the oven.
• In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.
• In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.
• With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack.
• Combine the dry ingredients and wet ingredients, stirring just until blended.
• Pour the batter into the hot skillet and return to the oven.
• Meanwhile, heat (microwave or stovetop) the 2 tablespoons of maple syrup with the butter until the butter is melted and the mixture is hot and bubbly.
• Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture.
• Return the cornbread to the oven for 5 to 7 minutes longer.
• Let the cornbread cool and then cut into wedges.