For breakfast..... or dinner..... or whenever you need some bacon. The pesto adds a dimension that is so perfect with a corn muffin!
Bacon Pesto Corn Muffins
Makes one dozen
3/4 cup corn meal
1 1/4 cup white flour
2 tsp baking powder
1/4 cup honey
1/4 cup melted butter
1 beaten egg
1 cup milk
5 Tbsp basil pesto
10 strips bacon, cooked crispy and chopped
3/4 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees. Line baking cups with paper liners and spray lightly with baking spray.
Mix corn meal, flour and baking powder in a large bowl. Whisk in butter, egg, milk, honey, and pesto until just moistened. Fold in 1/2 cup cheese and all but 1/4 cup of bacon.
Spoon batter into cups until each is 3/4 full. Sprinkle remaining bacon on top of each muffin. Bake for 12 minutes, then remove from oven and sprinkle with remaining cheese. Return to oven for final 3 minutes of cooking.
Remove from oven and allow to cool prior to transferring to an airtight container.