2805. CORN and BACON MUFFINS with HERB BUTTER

makes four servings 


Muffins 
12 ounces hardwood-smoked bacon, coarsely chopped 
2 1/2 cups self-rising flour 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper 
1 1/4 cups whole milk 
3 large eggs 
2 cups grated white sharp cheddar cheese 
1 cup fresh yellow corn kernels (from 1 cob) 
1/3 cup coarsely chopped fresh chives

Herb Butter
1 stick softened unsalted butter 
1 tablespoon chopped fresh chives 
1 tablespoon chopped fresh flat leaf parsley
salt and freshly ground black pepper

For the muffins: Preheat the oven to 400 degrees F. Cook the bacon in a heavy large sauté pan over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels.

Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.

Whisk the flour, salt and cayenne pepper in a large bowl to blend.

Whisk the milk, eggs and reserved bacon pan drippings in another large bowl to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.

Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.

For the herb butter: Mix the butter, chives, and parsley in a medium bowl to blend. Season to taste with salt and pepper. Spread the butter over wax or parchment paper and roll into a small log and refrigerate until set.

Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with pats of the herb butter.


bacon recipe courtesy of: Curtis Stone, Huffington Post, October 27, 2011