PREP TIME: 10 mins | TOTAL TIME: 30 mins | SERVINGS: 15 muffins
INGREDIENTS
10 slices of bacon, cut into ¼ – ½ inch pieces
1 cup yellow cornmeal
¾ cup all purpose flour
1 tablespoon baking powder
¾ teaspoon salt
2 eggs
¾ cup Fulton’s Jalapeno Infused Maple Syrup, plus more for topping
¾ cup milk
¼ cup plain, low-fat yogurt
3 tbsp vegetable oil
INSTRUCTIONS
In a large skillet over medium heat, cook chopped bacon until very crispy, about 7-10 minutes. Place crumbled bacon on a paper-towel-covered-plate to dry and cool.
Preheat oven to 350F degrees. Line muffin tins with paper baking cup liners and lighting coat with non-stick cooking spray.
In a large bowl, whisk together yellow cornmeal, flour, baking powder and salt. Once mixed, create a well in the center of the cornmeal mixture. Set aside.
In a medium bowl, add eggs and gently whisk to break up the yolks and whites. Add maple syrup, milk, yogurt and vegetable oil to the bowl, then whisk until well combined.
Pour wet ingredients into the well of the dry ingredients. Using a spatula, mix batter until moistened and most of the large clumps are gone (a few small clumps are OK; do not over stir).
Add about ¾ of the prepared bacon into the batter and gently fold it in until mixed.
Pour maple bacon muffin mix in to the prepared tins, filling each cup about 2/3 full.
Bake cornbread muffins for about 20-25 minutes or until a toothpick tester comes out clean. Let muffins cool in the pan for about 5 minutes, then transfer to a wire cooling rack to cool completely.
When serving, sprinkle the remaining (warmed) crumbled bacon on top of the muffins and drizzle some Jalapeno Infused Maple Syrup on top.
Our thanks to Shawn Vernier, owlfeatherworkshop@gmail.com
