Time: 35 min.
Complexity: easily
Servings: 12

Who knew bacon could be so versatile? Trisha Yearwood adds salty bits of fried bacon to corn muffins, creating a sweet-salty combination that's only enhanced by slathering the muffins with smooth orange butter.

Ingredients:

Muffins

• 4 strips bacon, cut into pieces
• 1 cup yellow cornmeal
• 0.5 cups premium flour
• 2 tablespoons of sugar
• 1.5 tsp baking powder
• 1 teaspoon coarse salt
• 1 cup of sour milk or kefir
• 2 tablespoons of vegetable oil
• 1 large egg, lightly beaten
• Special equipment: mini muffin pan

Orange butter

• 110 g unsalted butter at room temperature
• 1 tbsp light agave syrup
• 1 tbsp orange zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, bacon, eggs, sour milk, kefir, Orange zest, Agave nectar

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Preparation:

Step 1
• Preheat oven to 375°F (190°C). Spray a mini muffin tin with cooking spray.
Step 2
• Muffins:
  
  Place the bacon in a medium skillet and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Remove the bacon and fat to a bowl and let cool slightly.
Step 3
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk, oil, and egg to the bowl with the bacon and mix well. Combine the milk mixture with the flour mixture and pour the batter into the prepared mini muffin pan, filling the wells to the top. Bake until a toothpick inserted into the center of a muffin comes out clean, 10–15 minutes.
Step 4
• Orange oil:
  
  While the muffins are baking, combine the butter, agave, and zest in a medium bowl with a pinch of salt and stir until smooth. Serve the muffins with fresh orange oil.

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