Bacon Corn Muffins with Savory Cream Cheese Frosting

TOTAL TIME: 42 min
Prep: 20 min
Inactive Prep: --
Cook: 22 min
 
YIELD: 24 muffins
LEVEL: Intermediate

ingredients

FOR MUFFINS:
  • 2 tablespoons brown sugar
  • 3/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon reserved bacon fat
    FOR FROSTING:
    • 1 tablespoon hot sauce
    • 1 bunch chives, sliced
      SPECIAL EQUIPMENT:
      • Pastry Bag
      recipe tools

      Directions

      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.
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