Maple Bacon Corn Muffins Recipes

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 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!

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.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

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 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.