Corn Muffins with Crispy Bacon


1hr
Preparation/cooking time: ca. 35m + Bake: ca. 25m

Servings
For 8 pieces


Nutritional Information

Contains 245 Kcal, 7g Protein, 22g Carbohydrates, 14g Fat


Ingredients

  • 2 eggs
  • 1 red chilli pepper, insides removed, finely chopped, set aside about a third for garnishing
  • 2 dl buttermilk
  • 1 tin corn kernels (ca. 140 g), abgespült, abgetropft
  • 200 g white flour
  • 3 tsp. baking powder
  • 2 pinches salt
  • 50 g butter, liquid, left to cool
  • 4 slices fried bacon, cut in half
  • a little pepper
  • 1 dl crème fraîche

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  • Mix the flour and the remaining ingredients including baking powder in a bowl. Form a hollow in the centre. Thoroughly combine the buttermilk, eggs and butter and pour into the hollow. Carefully mix to form a soft dough. Divide the dough into the holes in the prepared tin.
  • Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to stand for a short time, then carefully remove from the tin and leave to cool slightly. Heat a frying pan and fry the bacon for approx. 2 mins. each side until crisp. Season the crème fraîche, spread over the muffins and garnish with the bacon and the reserved chilli.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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