Blue Corn Chimayo Chile Bacon Muffins Recipe
Ingredients
| Bacon strip | 5 | |
| Blue cornmeal | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| 1 teaspoon ground red Chimayo chile | ||
| Salt | 3/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| 2 tablespoons butter, melted, or bacon drippings | ||
Directions
Preheat the oven to 425°F.
Fry the bacon in a skillet until it's crisp.
Remove the bacon, drain it on a paper towel, and crumble it.
Reserve the drippings for the muffins.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, chile and salt.
Set the mixture aside.
In another bowl, combine the milk, egg, butter or drippings and bacon.
Add the liquid to the dry ingredients and stir to just mix them.
Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway.
Bake for 15 to 20 minutes.
Cool the muffins on a rack and serve them warm or at room temperature.
Fry the bacon in a skillet until it's crisp.
Remove the bacon, drain it on a paper towel, and crumble it.
Reserve the drippings for the muffins.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, chile and salt.
Set the mixture aside.
In another bowl, combine the milk, egg, butter or drippings and bacon.
Add the liquid to the dry ingredients and stir to just mix them.
Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway.
Bake for 15 to 20 minutes.
Cool the muffins on a rack and serve them warm or at room temperature.
Chef
