These cornbread muffins are moist and packed with flavor! I love to make them as a side dish for the purim seudah or to give them in shalach manos.
Maple Cornbread "Bacon" Muffins
Recipe By Ashira Mirsky
- Cooking and Prep: 30 m
- Serves: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Make the Muffins
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Spray a cookie sheet and lay the bacon flat. Drizzle maple syrup on top and sprinkle a little cayenne pepper. Bake at 425 degrees Fahrenheit until crispy.
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Meanwhile, whisk the flour, cornmeal, baking powder, and sugar together. Add the eggs, maple syrup, melted Smart Balance, and almond milk.
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Crush the bacon into little pieces and add it to the batter. Any melted fat from the pan should be added to the batter, as well.
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Place into greased muffin tins and bake at 400 degrees Fahrenheit for about 15–20 minutes. Enjoy!
Acknowledgement
This recipe originally appeared in The Jewish Press.
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Maple Cornbread "Bacon" Muffins
Freezer friendly?
Can these be prepped in advance and frozen? Can I double the recipe?Replies:
I don't see why not! You mean to freeze raw or baked? -
Maple Cornbread "Bacon" Muffins
Substitute
Can I use rice milk instead of the almond milk if someone has nut allergies?Replies:
For sure!
Please
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Please
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-
Maple Cornbread "Bacon" Muffins
Freezer friendly?
Can these be prepped in advance and frozen? Can I double the recipe?Replies:
I don't see why not! You mean to freeze raw or baked? -
Maple Cornbread "Bacon" Muffins
Substitute
Can I use rice milk instead of the almond milk if someone has nut allergies?Replies:
For sure!
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