Holiday Baking Bacon Chile Cornbread Mini Muffins Recipes

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.

HOLIDAY BAKING: BACON CHILE CORNBREAD MINI-MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire baking rack sprayed with nonstick cooking spray. Lay bacon flat on the baking rack.
• In a small bowl, combine the brown sugar and cayenne pepper; stirring well. Spoon brown sugar mixture on top of the bacon slices and bake for 10 to 15 minutes or until done. Let cool and break into small pieces. You will want ¾ cup of bacon pieces when done.
• Reduce oven temperature to 350 degrees. Line 24 mini muffin cups or spray with nonstick cooking spray.
• In a medium bowl, whisk together buttermilk, Land O'Lakes butter and eggs. Set aside.
• In a large bowl, mix together flour, cornmeal, baking powder and salt. Add wet ingredients and stir until smooth. Stir in ½ cup of four cheese blend, ½ cup of grated Parmesan, ¾ cup of bacon pieces and the chile pieces. Stir well.
• Divide batter evenly among the prepared muffin cups. Sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 minutes. Cool for 5 minutes in the pan and then transfer to a wire cooling rack. Serve warm or at room temperature.

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.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Steps:

• Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
• In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
• Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
• NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

BACON CHILE CORNBREAD MINI MUFFINS

Steps:

• For the complete recipe, additional pictures and a printable recipe format, please visit the blog Just Us Four at this direct link: http://www.justusfourblog.com/2013/12/bacon-chile-cheese-cornbread-mini-muffins/

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.