You have probably heard me say this before, but I am a summer girl. I love everything about it, from the watermelon to flip flops and the endless possibilities that come from a few more hours of daylight. It is the most magical of seasons, which is why I usually do not want to let it go.
However, if there is one thing that will help me embrace the cooler temps and changing colors, it is comfort food. Chicken pot pie, big bowls of chili, pumpkin bread and apple pie. Yes, I'll take all of it, in that order.
On Sunday, during a very rainy day and a very full house, I made these muffins to go with chili. If you are in the mood for something warm and delightful, with a hint of spice and the amazing flavor of bacon, I encourage you to whip these up the next time you need a boost. They do not disappoint.
They are super simple to throw together. And do you know what is the best part: they can easily be gluten free! In fact, this batch was made with gluten-free flour so my sweet little darling baby sister could partake. All you have to do is substitute all-purpose flour with all-purpose gluten free flour.
TA-DA! Just that simple.
So, let's do this.
First off, fry some bacon.
(I personally think every recipe should start off this way.)
Once the bacon is fried, set it aside and combine corn meal, flour, sugar, baking powder, salt, milk, egg and oil.
Next up, add your fried bacon, a can of green chiles, mix and pour into a muffin tin.
Your finished product is a savory bite of supreme deliciousness. I mean, it has BACON in it, how can it not be good?! And both the regular and gluten-free varieties turn out soft and chewy, with just a subtle bite from the corn meal.
Put a little butter on those suckers and watch it melt into the nooks and crannies. Eat one or two (or ten) and get ready for nap time because it is going to happen!
Bacon and Green Chile Corn Bread Muffins:
1 cup corn meal
1 cup all-purpose flour (substitute gluten-free all-purpose flour for gluten-free muffins)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
4 slices bacon, cut into pieces, fried and drained
4 oz can of chopped green chiles
Preheat oven to 425 degrees. Spray muffin tin with cooking spray. Cut and fry bacon in pan and drain on a paper towel. Set aside. In a mixing bowl, combine corn meal, flour, sugar, baking powder and salt. Mix to combine. Add egg, milk and oil and stir. Add bacon and green chiles and mix together. (The mixture will be a little runny, but don't worry!) Fill muffin wells 2/3 full. Bake in oven for 15-18 minutes. Makes 12 scrumptious muffins.