Saturday, May 19, 2012

Cheddar 'n' Bacon Corn Muffins

A simple breakfast.
It's the May #baketogether from Abby Dodge! To show my appreciation for this monthly #baketogether that I enjoy so much, I'm giving away two of Abby's books. To make this giveaway a little sweeter - or savory,  depending on your taste! - Abby has graciously agreed to sign a copy of each book for the lucky winner!

The books are The Weekend Baker and Desserts 4 Today. Yes, BOTH books for one lucky winner signed by the lovely and talented Abby Dodge! To enter, you can leave a comment below telling me why you joined #baketogether or, ahem, what's stopping you from joining the party.  OR, just tell me your fav muffin in a comment below. The winner will be announced on the blog on Sunday, May 27th and he/she will have until Wednesday, May 30th to contact me at Easy peasy! Fine print: One entry per person, U.S. residents only.

It's been a long couple of weeks at my house. I've been looking for a small retail space for Sweet & Simple. I'm ready to take the next step and hang out my daisy shaped shingle. There was an adorable, small space just down the street from my house. 600 square feet of space. It would have been a super squeeze, but I was ready.  And then someone else put their offer in hours before me. I like to think it wasn't meant to be and the other gal (a florist) surely deserves her lucky break, but still... it wasn't my happiest day. The other spaces I've looked at have been too expensive, too big or too far away. I feel like Goldilocks, a forty-something Goldilocks, but you get the idea.

So, while I wait for a just-right-space at a just-right-price to turn up,  I keep workin',  I take care of my family and, of course,  once a month I do #baketogether.  What did I do this month? I doubled Abby's recipe,  6 muffins don't go far at my house, and went the savory route. Bacon always makes me feel better. These muffins, scrambled eggs and fruit salad? Perfect breakfast! 

Happy baking, friends! XOXO

Hi, Miss Lovely Muffin! 
Cheddar ‘n’ Bacon Corn Muffins
Makes 12 muffins
Have all ingredients at room temperature
Preheat oven to 350°F.
Line 12 regular-sized muffin cups with paper or foil liners
1 1/2 cups/202 grams/7 ounces unbleached, all-purpose flour

2/3 cup/110 grams/4 ounces yellow cornmeal

2/3 cup/133 grams/4.75 ounces sugar

1 TBSP baking powder

Pinch sea salt

1 cup buttermilk 

2 large eggs

6 tablespoons canola oil

3 ounces sharp cheddar cheese, shredded (approx a cup)
3 ounces of your fav bacon, cooked crisp, cooled and chopped (approx  a cup)
Make the muffins:
Position an oven rack in the center of the oven.
In a medium bowl, whisk to combine the flour, cornmeal, sugar, baking powder and salt.  Add the cheese and bacon and toss lightly with your hands or 2 forks.

Using a 2 cup glass measure or a small bowl, measure the buttermilk and add the egg, oil and whisk to blend. Pour the liquid over the dry ingredients. Using a rubber spatula or wooden spoon, fold until just blended.

Divide the batter evenly among the prepared muffin cups (2 ounces or 1/4 cup of batter per cup will be about three-quarters of the way full). I use a 2 ounce ice cream scoop/disher for muffins, but you can eyeball the measurement as well.

Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes.

Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack.

Serve immediately or cool completely and store in an air-tight container at room temperature for up to 2 days.

Best warm! If you are storing them, for best taste, plan to reheat before serving.

I tried one with a little cream cheese. Over the top. Delicious. Muffin gone wild!