Bacon Corn Muffins with Spicy Cream Cheese & Chive Frosting

Directions

Preheat oven to 375℉ (190℃).

Arrange bacon onto a baking sheet and bake until crisp, 11 to 13 minutes.

Put onto a plate lined with a paper towel.

Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

Coat a mini muffin tray with 24 mini cups with non-stick cooking spray, or greased with butter, or line with mini muffin papper.

In a large bowl, whisk together flour, cornmeal, salt, baking powder, and brown sugar.

In a separate bowl whisk the milk and egg.

Pour the milk mixture, melted butter and bacon fat into the dry ingredients, whisk until just incorporated.

Fold ¾ of the chopped cooked bacon into the batter, reserve remaining bacon bits for garnish.

Fill each muffin cup about ¾ of the way up.

Bake for about 11 minutes or until wooden stick inserted into the center comes out clean.

Let cool completely on a wire rack.

Meanwhile, in a bowl beat the cream cheese, honey and hot sauce with a electric mixer, until smooth and well mixed.

Beat in ¾ of the chives, reserve remaining for garnish, beat until well combined.

Place mixture to a pastry bag and snip off the end.

Once the muffins are cool, on top of each muffin, pipe the cream cheese mixture that is enough to cover the top.

Sprinkle reserved bacon bits and minced chives on top.

Serve and enjoy.