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“Serve these hearty muffins along with salad and a glass of wine or iced tea for a lovely lunch.”
READY IN:
1hr 3mins
YIELD:
12 -24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray muffin tins with non-stick cooking spray; set aside.
  2. Heat a skillet over medium heat.
  3. Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
  4. Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
  5. Transfer mixture to a large bowl and let cool for 10 minutes.
  6. In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
  7. Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
  8. Stir in the flour mixture until moistened.
  9. Fill prepared muffin tins 3/4 full.
  10. Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
  11. Set muffin pan on a wire rack to cool 10 minutes.
  12. Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
  13. To store: cool completely, then seal in an airtight container or in freezer bags.
  14. Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.

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