|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Baked Goods -> Muffins
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 strips bacon, sliced into 1 inch long strips 1/4 cup chopped pecans 1 3/4 cup all purpose flour 1 1/2 cups yellow cornmeal 1/2 cup sugar 3 large eggs, beaten to blend 1 1/4 cups milk 1 cup melted butter, divided
Directions
Preheat oven to 350 degrees. Cook bacon pieces in a medium skillet until golden brown. Pour off fat and add pecans to skillet. Cook over medium heat, stirring frequently, until lightly toasted, about 4 minutes. Transfer bacon and pecans to a plate to cool. Stir together flour, cornmeal and sugar in a large bowl. Beat in the eggs, milk and 1/2 cup melted butter until smooth. Stir in the bacon and pecans. Place 1 tsp. of the remaining butter into the bottom of each of 24 muffin cups. Place muffin tins in the oven and heat until the butter is bubbly, about 4 minutes. Remove muffin pans from oven and fill each tin half full of batter. Bake 20 to 25 minutes until tops are cracked and golden brown. Cool 1 hour in pan. Turn out and serve warm or at room temperature.
Makes about 24 muffins.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|