Maple Bacon Cornbread Muffins Homemade Hooplah Food

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 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.

BACON & MAPLE CORNBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 23cm loose- bottomed square cake tin with baking parchment. Heat a frying pan over a medium heat and fry the lardons for 5-6 mins until golden. Remove to a bowl, leaving any residual fat in the pan. Fry the bacon rashers in the same pan until golden but not too crisp (it will cook more in the oven later), then remove to a plate and set aside.
• Pour any residual bacon fat from the pan into a bowl. Add the oil, buttermilk, eggs and maple syrup, and mix well. In a separate bowl, combine the cornmeal, flour, baking powder and bicarb, then tip this into the wet ingredients and stir to combine. Stir in the fried bacon lardons, then pour into the prepared tin. Arrange the bacon rashers on top, then bake for 15 mins.
• Meanwhile, for the glaze, heat the butter and maple syrup in a small pan until the butter has melted. Remove from the heat and set aside. After 15 mins, pour the glaze over the cornbread, brushing it to the edges to cover. Bake for a further 10-15 mins until the cornbread is golden brown and cooked through - a skewer should come out with very few crumbs and no raw batter. Once cool, will keep in an airtight container for up to three days.

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!