Wednesday, July 11, 2012

20--- Bacon Pesto Corn Muffins

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.

1 comment:

  1. They're definitely not full-blown cakes, but I'd definitely want to try and get a little creative with these. All I need to do now is remember what those cake decorating classes had to say about bacon.