Bacon Cornbread Muffins with Red Bell Pepper
- Prep time: 10 min
- Cook time: 25 min
- Ready in: 35 min
- Yields: 12 regular muffins
- 1 cup + 2 tbsps all-purpose flour, divided
- 1 cup cornmeal
- 1 tbsp baking powder
- 2 tbsps sugar
- 1 cup milk
- 2 large eggs
- 3 tbsps canola oil
- 1/4 cup maple syrup
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, diced
- 4 strips of bacon
- You can use either whole milk or low-fat milk. Fat-free milk, however, isn't a good choice. It could cause your muffins to be a little dry and not rise properly.
- To make your muffins super "bacony," use bacon fat (left on the skillet after cooking the bacon) instead of canola oil. Be warned, though, that doing so will increase the amount of saturated fat and cholesterol in your muffins. Canola oil is, by far, a healthier option.
- Maple syrup works best for this recipe, but in case you don't have it, honey and corn syrup are acceptable substitutes.
- Feel free to use bell pepper of any color. Jalapenos could also be a great addition if you want to give your cornbread muffins a spicy zing.
- Cook bacon in a skillet over medium heat until brown and crispy (8 - 10 minutes).
- Allow the bacon to cool, then crumble into little pieces.
- Heat your oven to 400 degrees F.
- In a large bowl, combine cornmeal, 1 cup of all-purpose flour, baking powder, sugar and salt. Then stir together well with a whisk.
- In another bowl, beat together eggs, milk, canola oil and maple syrup.
- Combine corn kernels, bell pepper and bacon bits in a third bowl. Add 2 tablespoons of all-purpose flour to the mixture and toss together well. This will prevent the ingredients from sinking to the bottom of the muffins while baking.
- Add the cornmeal and bacon mixtures to the egg mixture. Stir together until evenly combined. No need to beat or overmix!
- Line your muffin tins with paper liners, or generously grease the inside of each tin with butter or oil.
- Fill 3/4 of each muffin tin with your cornbread muffin batter.
- Bake in the preheated oven for about 15 - 20 minutes or until golden brown.
- Remove your lovely bacon-cornbread muffins from the oven. If you use paper liners, you can take the muffins out of the tins right away. If you bake them without paper liners, let them sit in the tins for 2 - 3 minutes first; this would make it a bit easier to remove the muffins without breaking them. Enjoy!
Bacon Cornbread Muffins - Calorie and Nutrition Info
|Serving size: 1 muffin|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 1 g||5%|
|Unsaturated fat 3 g|
|Carbohydrates 22 g||7%|
|Sugar 6 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 40 mg||13%|
|Sodium 72 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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