Blue Corn Chile Bacon Muffins
Elevate your snack game with these savory Blue Corn Chile Bacon Muffins, a bold twist on traditional cornbread. Made with vibrant blue cornmeal, these muffins boast earthy depth and a striking hue. Each bite is packed with smoky crumbled bacon, fiery diced green chiles, and melty cheddar cheese, perfectly balanced by the tanginess of buttermilk and a hint of sweetness. Topped off with the fresh zing of scallions, these muffins are irresistibly moist and flavorful. Perfect as a side for chili, a grab-and-go breakfast, or a party appetizer, they bring a southwest-inspired flair to your table. Ready in just 35 minutes, these golden gems are easy to make yet brimming with gourmet appeal. Don't miss out on this unique fusion of flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1.25 cups buttermilk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 6 slices cooked bacon, crumbled
- 0.5 cup diced green chiles (canned or roasted)
- 0.5 cup shredded cheddar cheese
- 2 scallions, thinly sliced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
In a medium mixing bowl, combine the buttermilk, egg, and melted butter. Whisk until the mixture is well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should have a few lumps.
Fold in the crumbled bacon, diced green chiles, shredded cheddar cheese, and sliced scallions until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5417 mg | 236% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 46.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 858 mg | 66% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
