Maple Bacon Cornbread Muffins

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:

  1. Preheat oven to 400℉ (200℃). Grease muffin tins with softened Mirage margarine.
  2. In a large bowl, whisk together the cornmeal, flour, salt, black pepper, cayenne, cinnamon, baking powder, and baking soda, until well-blended. Set aside.
  3. In a large measuring cup, whisk together the buttermilk, applesauce, melted Mirage margarine, pure maple syrup and egg.
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  5. 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!
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  7. 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.
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  9. 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.
  10. 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.

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