Mini Bacon Corn Muffins
Crispy, sweet and salty, the perfect bite size snack recipe for any occasion!
Servings: 30 mini muffins
- 1/2 cup melted butter
- 1/2 cup of sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- 8 bacon strips
Preheat oven to 375 degrees. Grease mini muffins pan using baking spray.
Cut bacon into small pieces and cook in a small pan until crispy. Set aside to cool.
In a bowl, combine flour, cornmeal, baking soda and salt.
In a separate bowl, mix together butter and sugar. Add the eggs and combine. Mix in the buttermilk.
Then, add the dry ingredients to the wet ingredients and mix well. Add 2/3 of the bacon to the batter and combine using a spoon.
Add spoonfuls of the batter into each mini muffin cup. Place small pieces of the leftover bacon on top of the batter in each mini muffin cup.
Bake for 10-12 minutes or until golden brown. Take out of the oven and let cool in pan for 5 minutes before transferring to a wire rack.
Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 136mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 126IU | Calcium: 12mg | Iron: 1mg