Following several themed nights, I finally had the bright idea of making a BACON-themed night. There were dips, two types of savoury muffins, crunchy bacon bits, bacon cookies and even a bacon-flavoured vodka. Before you could say ‘bacon-overdose’ we were all wide-eyed and completely stuffed with bacon food.

I made one of the savoury-style muffins. Adapted from this recipe from a website with a wonderful name – therepublicofbacon.com! However, as usual, I did tweak the recipe slightly.

5 strips back bacon

2 cups Cornmeal (this is NOT corn flour)

2 tsp Baking Powder

3 tbsp Sugar

2 finely chopped chili peppers or 2 tablespoons canned marinated jalapenos

1 cup Shredded Cheddar Cheese

2 Eggs

1 ½ cups Sour Cream

Preheat your oven to 230 degrees Celsius. First chop up the bacon and fry (no need to add oil) until crispy. You should chop quite finely. Let it cool in the pan, do not discard any oils that have seeped out.

Measure out the dry ingredients and place in a big bowl. Add the jalapenos/chillies and 3/4 of the cheese. Add the sour cream and eggs and mix everything together.

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Add the cooled down bacon to the mixture, including the fats in your pan. If the bacon has not cooled, this might start to cook your eggs and make your batter lumpy – not desirable.

Measure out into a greased muffin tray. Top up with the remaining cheese.

Bake for about 12 minutes until slightly browned and a toothpick inserted comes out dry.

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These were delicious hot, but also when cooled down and for a couple of days. I like to warm them for less than a minute in the microwave and have as a snack. The cornmeal makes them quite filling.


Comments are appreciated.. say your bit!