BACON-CHEDDAR-JALAPEñO MUFFINS

Bacon-Cheddar-Jalapeño Muffins image

Provided by Margarita Manzke

Yield Makes 12 muffins

Number Of Ingredients 14

150g (¾ cup) fresh corn kernels or thawed frozen corn kernels
3 slices thick-cut bacon, cut into ¼-inch pieces
150g (1 cup plus 3 Tbsp) all-purpose flour
115g (½ cup plus 1 Tbsp) granulated sugar
75g (½ cup) cornmeal
95g (¾ cup plus 2½ Tbsp) dried milk powder
12g (1 Tbsp) baking powder
5g (1 tsp) fine sea salt
2 eggs, whisked
90ml (¼ cup plus 2 Tbsp) canola oil
150ml (½ cup plus 2 Tbsp) water
60g (¾ cup) grated cheddar cheese, plus more for topping
1 jalapeño, seeded and diced (40g / ¼ cup)
5g (¼ bunch) chives, chopped

Steps:

Preheat the oven to 350°F.
Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
Line a plate with paper towels.
Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
Coat a muffin pan with cooking spray and set aside.
Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).