Bacon and Scallion Corn Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 183.3
- Total Fat: 10.3 g
- Cholesterol: 43.6 mg
- Sodium: 260.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
View full nutritional breakdown of Bacon and Scallion Corn Muffins calories by ingredient
Submitted by: EJSELHORST
Introduction
from Giada DeLaurentiis from Giada DeLaurentiisNumber of Servings: 18
Ingredients
-
8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
1 teaspoon hot sauce
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal (about 7 ounces)
1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped
Tips
Giada's recipe said it made 12 muffins, but I think those were larger than normal. The recipe made 18 for me, so that's what I set the nutritional values at.
Directions
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a muffin pan with paper liners.
In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user EJSELHORST.
In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user EJSELHORST.
