Mini Cheddar Bacon Corn Muffins

Products Used
0
60
151
Mini Cheddar Bacon Corn Muffins
By Doughmesstic
Prep Time:
15m
Bake/Cook Time:
10m - 12m
Yield:
24 mini corn muffins

Mini cornbread muffins infused with lots of aged cheddar, whole corn kernels and savory bacon. This recipe pairs well with chili and would easily accompany any menu item.

Panecitos de maíz infundidos con queso cheddar envejecido, granos enteros de maíz y tocino sabroso. Esta receta va bien con chili y se prestaría fácilmente a acompañar cualquier elemento del menú. 

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Ingredients

  • 1/2 cup all-purpose flour*
  • 1/2 cup cornmeal
  • 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon melted butter
  • 2 tablespoons olive oil
  • 1 egg
  • 3/4 cup corn (canned or frozen)
  • 1 cup cheddar cheese, grated
  • 4 pieces bacon, cooked and chopped
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 400°F. Prepare mini muffin pan with baking spray; set aside.
      2. In a medium mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and onion powder.
      3. In a separate bowl, combine sour cream, milk, melted butter, olive oil, and egg. Pour wet ingredients over dry ingredients. Stir in corn, bacon and cheese.
      4. Scoop batter evenly into muffin tin. Bake for 10-12 minutes, until golden.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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      Panecitos de Maíz con Tocino y Queso Cheddar

      Products Used
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      Mini Cheddar Bacon Corn Muffins
      Por Doughmesstic
      Tiempo de preparación:
      15m
      Tiempo de cocción / cocción:
      10m - 12m
      Rendimiento:
      24 panecitos

      Panecitos de maíz infundidos con queso cheddar envejecido, granos enteros de maíz y tocino sabroso. Esta receta va bien con chili y se prestaría fácilmente a acompañar cualquier elemento del menú. 

      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Tested by Imperial
      Products Used

      Ingredientes

      • 1/2 taza harina de trigo
      • 1/2 taza harina de maíz
      • 1 1/2 cucharadas de Imperial Sugar Azúcar Granulada Extra Fina
      • 1 cucharadita levadura en polvo
      • 1/4 cucharadita bicarbonato de sodio
      • 1/2 cucharadita de sal
      • 1/2 cucharadita de polvo de cebolla
      • 1/4 taza de crema agria
      • 1/4 taza de leche
      • 1 cucharada mantequilla derretida
      • 2 cucharadas de aceite de oliva
      • 1 huevo grande
      • 3 /4 taza de maíz (en lata o congelado)
      • 1 taza de queso cheddar, rallado
      • 4 trozos tocino, cocido y picado
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

       

      1. Precaliente el horno a 400°F. Prepare el molde para panecitos con aceite en aerosol; ponga a un lado.
      2. En un tazón mediano, combine la harina de trigo, la harina de maíz, el azúcar, la levadura en polvo, el bicarbonato de sodio, la sal y el polvo de cebolla.
      3. En un tazón aparte, combine la crema agria, la leche, la mantequilla derretida, el aceite de oliva y el huevo. Vierta los ingredientes líquidos sobre los ingredientes secos. Incorpore el maíz, el tocino y el queso.
      4. Utilizando una cuchara, llene los moldes con la masa de manera uniforme. Hornee durante 10-12 minutos hasta que se doren.

       

      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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