Mini Corn And Bacon Muffins Food

BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees F.
• Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
• Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
• In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
• Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
• While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
• Transfer mixture to a pastry bag and snip off the end.
• Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

BACON CORN MUFFINS WITH ORANGE BUTTER

Steps:

• For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
• For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
• Serve the muffins with fresh orange butter.

SPICED MINI CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
• Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
• Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
• Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

MINI CORN AND BACON MUFFINS

Steps:

• Fry the bacon and then chop/dice.
• Sift the flour, cornmeal, salt and baking powder into a bowl.
• Add lots of freshly ground black pepper.
• Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
• Place tablespoons of mixture into well greased patty tins.
• Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
• Sprinkle a little paprika over them all.
• Bake in very hot oven (220-230'C) for 15 minutes.

BACON AND SCALLION CORN MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
• In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
• In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
• Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

CHEESE AND BACON MINI MUFFINS

Steps:

• Preheat the oven to 400°F
• Grease two 12 hole mini muffin tins with a little margarine.
• Cook the bacon in a non-stick frying pan for 3-4 minutes until golden.
• Drain on kitchen paper.
• Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt and cooked bacon.
• Crumble in half of the Boursin. Crack the egg into a separate bowl and whisk in the milk and melted margarine.
• Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the mini muffin tins, scatter with the grated Cheddar and bake for 15 minutes or until well risen and just firm.
• Allow to cool, cut in half horizontally then sandwich together with the remaining Boursin.

MINI BACON-JALAPENO-ONION CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
• Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.