Sweet and savoury, just the way our family likes it! The combination of maple, bacon and cornbread is indulgent and filling, which is exactly what we’re looking for on a crisp fall evening. Bake a batch of these with Mirage, and enjoy them with our recipe for Spicy Chili tonight.
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Yield: 14 muffins
Ingredients:
- 225 g /1 1/4 cup cornmeal
- 156 g / 1 1/4 cup all-purpose flour
- 3 g / 1/2 tsp salt
- 2 g / 1/2 tsp black pepper
- 1 g / 1/4 tsp cayenne pepper
- 1 g / 1/4 tsp ground cinnamon
- 10 g / 2 tsp baking powder
- 3 g / 1/2 tsp baking soda
- 240 ml / 1 cup buttermilk
- 120 ml / 1/2 cup unsweetened applesauce
- 76 g / 1/3 cup Mirage margarine, melted
- 80 ml / 1/3 cup pure maple syrup
- 1 large egg
- 8 slices bacon, cooked until crisp and crumbled (reserve 2 slices of crumbled bacon, for garnish)
- 18 g / 3 tbsp green onions/chives, thinly sliced
Directions:
- Preheat oven to 400℉ (200℃). Grease muffin tins with softened Mirage margarine.
- In a large bowl, whisk together the cornmeal, flour, salt, black pepper, cayenne, cinnamon, baking powder, and baking soda, until well-blended. Set aside.
- In a large measuring cup, whisk together the buttermilk, applesauce, melted Mirage margarine, pure maple syrup and egg.
- Pour the liquid into the dry ingredients. Add in six slices of crumbled bacon and the chopped green onions or chives. Mix until just combined; make sure not to overmix!
- Fill greased muffin tins about 3/4 of the way full. Sprinkle the tops of the muffins with the remaining 2 slices of crumbled bacon. Place into the preheated oven and bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out clean.
- Take out of the oven and allow muffins to cool in the tin, about 5 minutes, before carefully removing and allowing muffins to cool on a wire rack.
- Lightly brush the top of each muffin with maple syrup, sprinkle with green onions or chives and a pinch of cayenne. Serve warm.
Chef’s Tips:
- For a simple buttermilk substitution: stir 1 tablespoon (15 milliliters) of white vinegar or lemon juice into 1 cup (250 milliliters) of milk. Let mixture stand at room temperature for about 5 minutes until slightly thickened.
- Omit cayenne pepper, if desired.
- Leftovers can be stored in an airtight container or wrapped well in plastic wrap and placed into the fridge or freezer. Place into a hot oven for a few minutes to warm up before serving.
