Savory Corn, Bacon and Smoked Jalapeño Muffins
Dive into the Texan universe with these bold savory muffins where sweet corn meets crispy bacon and the smoky spiciness of jalapeños. A perfect blend of textures and flavors that evokes summer barbecues. These fluffy cornmeal muffins, enriched with melted cheddar and fresh cilantro, are a true delight for the taste buds. Perfect for an original brunch, a friendly appetizer or a sunny picnic, they are best enjoyed warm with a lemon yogurt sauce or homemade guacamole. An easy-to-make recipe that will impress your guests with its balance of sweetness and character.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Garnish preparation: Crisp the bacon in a pan, then crumble it. Deseed and chop the jalapeños. If desired, lightly grill them for more smokiness. Drain the corn.
- 2
Dough preparation: Preheat the oven to 180°C. In a bowl, mix the flours, baking powder and spices. In another bowl, whisk the eggs with milk, oil and yogurt.
- 3
Assembly: Incorporate the liquids into the dry ingredients without overmixing. Gently add the garnish (bacon, jalapeños, corn, cheese and cilantro).
- 4
Baking: Divide into muffin molds and bake for 18-22 minutes until golden brown. Let cool for 5 minutes before unmolding.
- Jalapeños : Adjust the quantity according to your spice tolerance
- Bacon : Drain well to avoid making the dough soggy
- Corn flour : Gives an authentic grainy texture
- Cheese : Aged cheddar for more character
- Serving : Best warm with lemon yogurt sauce or guacamole
- Storage : 2 days at room temperature, freeze perfectly
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