Bacon Corn Muffins with Savory Cream Cheese Frosting

  • Level: Intermediate
  • Total: 42 min
  • Prep: 20 min
  • Cook: 22 min
  • Yield: 24 muffins
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Ingredients

For Muffins:

8 strips bacon

3/4 cup all-purpose flour

1/2 cup cornmeal

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons brown sugar

3/4 cup milk

1 egg

3 tablespoons butter, melted

1 tablespoon reserved bacon fat

For Frosting:

8 ounces cream cheese, softened

2 tablespoons honey

1 tablespoon hot sauce

1 bunch chives, sliced

Directions

Special equipment:
2 (24-count) nonstick mini muffin tins, Pastry Bag
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer mixture to a pastry bag and snip off the end.
  8. 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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