While camping in Mammoth earlier this week, I bought a “One Pan Recipe” magazine published by Better Homes & Gardens. I am a total kitchen geek… I take great joy in reading cookbooks, recipes, cooking magazines, whatever. I blame my cooking/baking nerdiness on my mother who does the exact same thing. Where do you think I got this obsession from?
Anyway, I saw this recipe and thought, “Holy hell! That sounds awesome!”
The recipe is simple as pie, or should I say muffin? Ha, ha! I crack myself up! Okay, sorry, back to the point. The muffins are yummy but I must say they’re not as knock-my-socks-off-fabulous as I thought they’d be. See my note #2 below. I think adding butter to the maple syrup drizzle/brushing at the end would make them much more special.
Regardless, give them a go and let me know what you think.
- I didn’t use paper bake cups, I rarely do. It drives me nuts when you’ve worked hard to create this amazing muffin/cupcake only to have a big chunk of it stick to the bake cup (even if they’re sprayed with cooking spray). Plus, I’m lazy and if it’s not absolutely necessary, I don’t use it.
- Once the muffins cooled a bit, I removed them from the muffin tin and generously brushed them with maple syrup. I thought of melting some butter and stirring it in with the syrup, just to add a bit of richness. In hind sight I wish I would have.
Maple Bacon Corn NonMuffins (recipe care of Better Homes & Gardens)
INGREDIENTS: 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 Tbsp. baking powder, 3/4 tsp. salt, 2 eggs (lightly beaten), 3/4 cup maple syrup, 3/4 cup milk, 1/4 plain low-fat yogurt, 3 Tbsp. vegetable oil, 10 slices crisp-cooked bacon (crumbled)
DIRECTIONS: Preheat oven to 350 degrees. Line fifteen 2 1/2-inch muffin cups with paper bake cups; lightly coat bake cups with cooking spray. In a medium bowl stir together cornmeal, flour, baking powder, and salt. Make a well in center of cornmeal mixture. In a small bowl combine eggs, syrup, milk, yogurt, and oil. Add to cornmeal mixture; stir just until moistened. Fold in eight of the crumbled bacon slices. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake 20-25 minutes or until a toothpick comes out clean. Top with remaining two crumbled bacon slices. Serve warm. If desired, serve with additional maple syrup.