Bacon Cheddar Jalapeno Muffins

We absolutely love all types of cornbread in our household. So when I saw this recipe for Bacon Cheddar Jalapeno Muffins, I had to make these right away so Dr. Sweetpea could eat them at work when he gets hungry. These muffins were sweet, savory, and so damn good. Definitely a keeper in our household!

Bacon Cheddar Jalapeno Muffins

(Source: Baking at Republique Cookbook) 

150 grams fresh corn kernels or thawed frozen corn kernals

3 slices thick-cut bacon, cut into 1/4 inch pieces

150 grams all purpose flour

115 grams granulated sugar

75 grams cornmeal

95 grams dried milk powder

12 grams baking powder

5 grams fine sea salt

2 eggs, whisked

90 ml canola oil

150 ml water

60 grams shredded cheddar cheese

1 jalapeno, seeded and diced (40 grams)

50 grams bunch chives, chopped (I used 2 grams of dried chives)

Preheat oven to 350 degrees. Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool. Line a plate with paper towels. Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.

Coat a muffin pan with cooking spray and set aside. Pour the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix well until incorporated. Add the corn, cheese, jalapeno, and chives; mix gently just until incorporated. 

Spoon a scant 75 grams of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon. Baking the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).