Bacon Stuffed Honey Corn Muffins

oh man...these are magic.

I bake a ton of cupcakes. I bake them for meetings, I bake them for fiscal discussions, I bake them to try out new recipes, I bake them to impose order on a world full of chaos. I bake.

Tomorrow is another meeting morning, so instead of overdosing everyone on sugar at 8:30 in the morning, they're getting a heaping serving of bacon.

Here's the recipe - I had to make a lot, so you're going to need to 1/4 the recipe if you only want to make a dozen.

Bacon Stuffed Honey Corn Muffins

4 boxes of jiffy corn muffin mix

2 8oz containers of cream cheese

2 cups grated cheddar cheese

1 lb of bacon, grilled until crispy then drained and chopped into bite size pieces.

1 1/3 cups of buttermilk

1/3 cup of oil

4 eggs

1 can creamed corn

5 tblsp of chives, chopped

2 tblsp basil, chopped

2 tblsp parsley, chopped

1 1/2 cups honey

1/2 stick butter

Base:

Blend muffin mix, eggs, creamed corn, buttermilk, cheddar cheese, oil, and 2/3 c. honey.


Filling:

Mix cream cheese, herbs, 1/3 honey, and bacon.

Glaze:

Mix remaining honey with butter, and reserve until later to glaze muffins right after they come out of the oven.




METHOD:

Fill muffin cups 2/3 full, then add one dollop of the filling mixture. cover filling with more muffin mix. Bake for 15 minutes at 400 degrees.

Glaze immediately after taking out of the oven, so that the hot muffins suck in all the glaze.

best served warm. Just pop in the microwave for a few seconds and they'll be amazing.


Kitchen Ninja Out.