Bacon Corn Muffins With Savory Cream Cheese Frosting Recipes

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

Savory Bacon, Cheddar and Scallion Muffins image

Provided by Alejandra Ramos

Time 55m

Yield 6 to 12 muffins

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter, plus more at room temperature for the muffin pan
4 slices thick-cut bacon, chopped
2 bunches scallions, sliced (about 1 1/2 cups)
1 large egg
1/2 cup low-sodium chicken broth
1/2 cup whole milk
1/4 cup extra-virgin olive oil
1/4 cup granulated sugar
1 teaspoon ground mustard powder or 1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups freshly grated Cheddar (if you can find a beer Cheddar, use that!)

Steps:

Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
Fold in the cheese, cooked scallions and cooked bacon.
Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

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