These muffins have been on my to make list since I bought this brunch magazine a couple of weeks ago.
I remember on Christmas Day, we had the sweetest corn bread muffins with chili. They were the best cornbread muffins I’ve ever had and they were from Famous Daves. They were almost like corn bread cupcakes. These maple-bacon cornbread muffins remind me of those cornbread muffins. Sweetened with maple syrup instead of refined sugar and with a little bit crispy bacon for some saltiness. The perfect muffin to dunk in your chili that you’re going to make for your Super Bowl party this weekend.
Speaking of refined sugar, I’ve been trying to stop eating that lately. I really love to bake so it’s kind of hard. Finding recipes where the sugar substitute is honey or maple syrup is great. I know that’s still sugar, but I know it’s healthier than refined sugar. I found a company online that makes sugar free chocolate covered almonds, sugar free gummy bears, and sugar free chocolate peanut butter cups. I’m looking forward to getting those next week to tr y them out.
Maple-Bacon Cornbread Muffins
- Yield: 12 1x
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup maple syrup
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1/4 cup plain low-fat yogurt
- 3 tablespoons vegetable oil
- 10 slices of cooked bacon
Instructions
- Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
- In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon.
- Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. Garnish with maple syrup and leftover two slices of crisp bacon.
Notes
myWW points: Blue Points: 5; Green Points: 6; Purple Points: 5
Recipe adapted from Better Homes and Garden
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Fat: 6
- Carbohydrates: 24
- Protein: 5
jen says
I am slightly confused on this recipe. The ingredients do not list sugar but in step 2 it says to stir together cornmeal, flour, sugar, baking powder and salt.