makes
12 muffin tops
6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves
Heat the oven to 400°F and arrange a rack in the
middle. Coat the wells of 2 6-well muffin top pans or 1 standard
12-well muffin pan with bacon drippings (or vegetable oil); set aside. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth. Add
wet ingredients to dry, stirring just until incorporated, about 1
minute. Divide batter evenly (about 1/3 cup) among the wells, and
sprinkle about 1 heaping teaspoon of bacon over each muffin top. Bake
muffin tops until golden and a toothpick inserted in the center comes
out clean, about 15 minutes. Let sit in the pans 5 minutes before
removing.
bacon recipe courtesy of: Kate Ramos, CHOW, 235 Second Street, First Floor, San Francisco, CA 94105
Showing posts with label corn muffins. Show all posts
Showing posts with label corn muffins. Show all posts
Monday, July 15, 2013
Saturday, January 12, 2013
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
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
Monday, September 10, 2012
2681. BACON, ONION and CHEDDAR CORN MUFFINS
serves twelve
2 bacon slices
3/4 cups chopped onion
1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 oz. all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
cooking spray
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
Preheat oven to 400 F.
Combine buttermilk, olive oil and egg.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal, baking powder, baking soda, salt and ground red pepper in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
Meanwhile, cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped onion to drippings in pan; saute 5 minutes.
Stir bacon/onion mixture together with cheese, into muffin batter. Spoon into 12 muffin cups coated with cooking spray. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cook on a wire rack.
bacon recipe courtesy of: David Bonom, Master Class: Corn Muffins, Cooking Light, September 2012, p. 84
2 bacon slices
3/4 cups chopped onion
1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 oz. all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
cooking spray
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
Preheat oven to 400 F.
Combine buttermilk, olive oil and egg.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal, baking powder, baking soda, salt and ground red pepper in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
Meanwhile, cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped onion to drippings in pan; saute 5 minutes.
Stir bacon/onion mixture together with cheese, into muffin batter. Spoon into 12 muffin cups coated with cooking spray. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cook on a wire rack.
bacon recipe courtesy of: David Bonom, Master Class: Corn Muffins, Cooking Light, September 2012, p. 84
Tuesday, December 29, 2009
1695. BACON CORN MUFFINS with SAVORY CREAM CHEESE FROSTING
yields twenty-four muffins
For Muffins:
8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat
For Frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced
Special equipment:
2 (24-count) nonstick mini muffin tins
pastry Bag
Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
Transfer mixture to a pastry bag and snip off the end.
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
bacon recipe courtesy of: Brian Boitano, "Derby Girls," What Would Brian Boitano Make?
For Muffins:
8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat
For Frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced
Special equipment:
2 (24-count) nonstick mini muffin tins
pastry Bag
Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
Transfer mixture to a pastry bag and snip off the end.
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
bacon recipe courtesy of: Brian Boitano, "Derby Girls," What Would Brian Boitano Make?
Thursday, May 28, 2009
1480. GRILL-ROASTED BACON and SCALLION CORN MUFFINS
makes twelve muffins
5 slices of bacon
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups frozen corn kernels, thawed
4 large scallions, finely chopped
2 large eggs
1 cup sour cream
4 tablespoons unsalted butter, melted
Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.
In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.
Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.
bacon recipe courtesy of: Nick Fauchald, "Easy Grilling, Easy Grilling: 5 Great Techniques for the Lazy Griller," Food & Wine, June 2008
5 slices of bacon
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups frozen corn kernels, thawed
4 large scallions, finely chopped
2 large eggs
1 cup sour cream
4 tablespoons unsalted butter, melted
Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.
In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.
Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.
bacon recipe courtesy of: Nick Fauchald, "Easy Grilling, Easy Grilling: 5 Great Techniques for the Lazy Griller," Food & Wine, June 2008
Friday, May 09, 2008
1096. CORN BACON MUFFINS
makes one dozen
2 cups flour
1 tablespoon plus 1 teaspoon sugar
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, coarsely chopped
6 tablespoons unsalted butter
1/3 cup finely chopped onion
1 1/2 cups frozen corn
1 1/4 cups buttermilk
1 large egg, lightly beaten
Preheat the oven to 400º. Line a 12-cup muffin tin with paper baking liners. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat. Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among the baking liners. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool on a rack.
courtesy of: Mindy Fox, Every Day with Rachael Ray, August 2007
2 cups flour
1 tablespoon plus 1 teaspoon sugar
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, coarsely chopped
6 tablespoons unsalted butter
1/3 cup finely chopped onion
1 1/2 cups frozen corn
1 1/4 cups buttermilk
1 large egg, lightly beaten
Preheat the oven to 400º. Line a 12-cup muffin tin with paper baking liners. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat. Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among the baking liners. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool on a rack.
courtesy of: Mindy Fox, Every Day with Rachael Ray, August 2007
Wednesday, April 18, 2007
708. CORNBREAD and BACON STUFFING-STUFFED CHICKEN ROULADES with ORANGE APRICOT MARMALADE
yields 4 servings
STUFFING:
2 slices bacon, chopped
1/4 cup diced onion
2 tablespoons diced celery
2 tablespoons diced green bell pepper
2 corn muffins, crumbled
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
CHICKEN:
4 chicken breasts, 6 to 7 ounces each
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon olive oil
1/2 cup orange-apricot marmalade (recommended: Sarabeth's)
1/2 cup chicken stock
For the stuffing:
Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.
Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.
Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.
For the Chicken:
Preheat the oven to 400 degrees F.
Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.
Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.
While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.
After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.
courtesy of: Emeril Lagasse, Emerils.com
STUFFING:
2 slices bacon, chopped
1/4 cup diced onion
2 tablespoons diced celery
2 tablespoons diced green bell pepper
2 corn muffins, crumbled
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
CHICKEN:
4 chicken breasts, 6 to 7 ounces each
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon olive oil
1/2 cup orange-apricot marmalade (recommended: Sarabeth's)
1/2 cup chicken stock
For the stuffing:
Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.
Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.
Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.
For the Chicken:
Preheat the oven to 400 degrees F.
Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.
Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.
While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.
After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.
courtesy of: Emeril Lagasse, Emerils.com
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