Maple-Bacon Corn Muffins

You can never have too many Southern recipes, so give Maple-Bacon Corn Muffins a try. One serving contains 223 calories, 6g of protein, and 7g of fat. This recipe serves 12 and costs 30 cents per serving. 2 people have tried and liked this recipe. This recipe from Foodista requires sugar, maple syrup, butter, and flour. It works well as an inexpensive bread. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. If you like this recipe, you might also like recipes such as Maple Bacon Cornbread Cupcakes with Maple Frosting Garnished with Bacon, Maple Bacon Cornbread Cupcakes with Maple Frosting Garnished with Bacon, and Maple-Bacon Corn Muffins.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 ounces bacon

1 Tb. baking powder

1 tablespoon melted butter

2 eggs

2 cups flour

2 teaspoons Maple syrup

3 tablespoons milk

1 teaspoon salt

1/2 cup sugar

1 cup yellow cornmeal

Equipment:

oven

frying pan

slotted spoon

bowl

whisk

muffin liners

muffin tray

Cooking instruction summary:

  1. Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
  2. In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and cup bacon grease.
  3. Stir the bacon pieces back into the mixture.
  4. Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutesuntil golden.
  5. Remove from the muffin tin and serve warm! Makes 12.

 

Step by step:


1. Preheat oven to 400*.

2. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy.

3. Remove with a slotted spoon and set the skillet aside.In a large bowl combine all dry ingredients.

4. Whisk in the milk and eggs, followed by the melted butter, maple syrup and cup bacon grease.Stir the bacon pieces back into the mixture.

5. Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners.

6. Bake for 15 minutesuntil golden.

7. Remove from the muffin tin and serve warm! Makes 12.


Nutrition Information:

Quickview
222 Calories
5g Protein
6g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
222k
11%

Fat
6g
10%

  Saturated Fat
2g
15%

Carbohydrates
35g
12%

  Sugar
9g
11%

Cholesterol
36mg
12%

Sodium
382mg
17%

Get Enough Of These
Protein
5g
11%

Selenium
12µg
17%

Vitamin B1
0.24mg
16%

Manganese
0.26mg
13%

Folate
46µg
12%

Phosphorus
106mg
11%

Vitamin B2
0.18mg
10%

Vitamin B3
1mg
10%

Iron
1mg
9%

Calcium
73mg
7%

Fiber
1g
7%

Vitamin B6
0.13mg
6%

Magnesium
21mg
5%

Zinc
0.79mg
5%

Copper
0.07mg
4%

Vitamin B5
0.35mg
4%

Potassium
102mg
3%

Vitamin B12
0.13µg
2%

Vitamin A
78IU
2%

Vitamin D
0.23µg
2%

Vitamin E
0.21mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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