Side Dish

Bacon and Scallion Corn Muffins is for Side Dish.

Bacon and Scallion Corn Muffins takes 20 minutes to prepare.

Bacon and Scallion Corn Muffins takes 20 minutes to cook.

Bacon and Scallion Corn Muffins makes 18 servings.

The ingredients for Bacon and Scallion Corn Muffins are:

8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
1 teaspoon hot sauce
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal (about 7 ounces)
1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped

Here is how you make Bacon and Scallion Corn Muffins:

Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a muffin pan with paper liners.In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.Serving Size: makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Bacon and Scallion Corn Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 183.3

• Total Fat: 10.3 g
• Cholesterol: 43.6 mg
• Sodium: 260.8 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 1.1 g
• Protein: 4.3 g