Bacon-Cheddar Muffins

Ingredients for Bacon-Cheddar Muffins

• 170g cornmeal

• 6 tablespoons unsalted butter, cubed, at room temperature

• 2 tablespoons sugar

• 1 1/2 teaspoons kosher salt

• 3 eggs

• 90g plain flour

• 6 tablespoons rye flour

• 1 1/2 tablespoons baking powder

• 120ml plus 1 tablespoon canola oil

• 45ml plus 2 teaspoons maple syrup

• 240ml plus 2 tablespoons buttermilk

• 120ml diced cheddar (1" cubes) plus 40g grated

• 6 tablespoons grated Parmesan, divided

• 11 slices cooked bacon, coarsely chopped

• 1 1/2 tablespoons bacon fat, cooled

• 1/4 cup fresh chives and/or parsley, finely chopped

• chopped rosemary, for garnish

Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.

In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add plain flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tablespoons Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.

Fill muffin cups to the very top.

Toss grated cheddar with remaining 2 tablespoons Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.