Jowl Bacon Muffins
INGREDIENTS
- 1 1/2 cups of all purpose flour
- 1/2 cup of coarse cornmeal
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup half and half
- 1/4 plain yogurt
- 1/3 cup butter, melted
- 1/4 cup of finely grated mild cheddar
- 1/2 cup Falls Brand Pork Jowl Bacon, ¼ inch diced
- Confectioner’s sugar
- Maple syrup
PREPARATION
Preheat oven to 400° F. Cook the smoked pork jowl in a heavy skillet over a medium heat. When it’s crispy but still chewy remove it from the pan and drain on a paper towel.
Sift the flour, corn meal, baking powder, baking soda, and salt together. Add the sugar to the butter and stir to dissolve. Add the egg, half and half, yogurt, and cheddar to the butter mixture. Stir to combine. Fold the wet ingredients into the dry ingredients.
Add the pork jowl and mix lightly. Spoon into muffin cups and bake for about 12 to 15 minutes or until a knife inserted into a muffin comes out clean.
Meanwhile, mix up a glaze with confectioner’s sugar and maple syrup and once the muffins are warm but not hot, drizzle the glaze on the tops of the muffins.
