These are adorable little mini corn muffins with a surprise bacon green chile and cheese filling. You can made them a day or two ahead of time, store in the fridge, and then reheat right before serving.
The reason you see green chiles twice in this recipe is that the bacon mixture is not very spicy. The green chiles add a dimension, but many would not even notice there are green chiles mixed in with the bacon. If you want to make these spicy, use medium hot or hot green chiles for the second 1/4 cup green chiles.
I always keep some corn muffin mixes in the pantry so I can quickly whip up something special like this!
Bacon Cache Mini-Muffins
Prep time
Cook time
Total time
These are cute little mini corn muffins filled with cheddar cheese, green chiles and a savory sweet bacon mixture.
Author: Anita Edge
Recipe type: Appetizer
Cuisine: Southwestern
Serves: 12
Ingredients
- 4 strips bacon
- ½ cup chopped onion
- 2 tbsp balsamic vinegar
- 2 tbsp dark brown sugar
- ¼ cup diced green chiles
- 1 package muffin mix (I used Jiffy)
- 1 egg
- ⅓ cup milk
- ¼ cup sour cream
- for high altitude, add 2 tbsp flour
- ¼ cup additional diced green chiles
- ½ cup shredded cheddar cheese, or 2 dozen little slices about the size of a quarter
Instructions
- Preheat oven to 400 degrees. Spray a mini muffin pan with cooking spray and set aside.
- Fry bacon in a skillet until starting to crisp. Place on paper towels to drain and pour bacon fat out into a container.
- Return 1 tbsp bacon fat to skillet and saute onions until soft, then add balsamic vinegar, brown sugar, and green chiles. Crumble the bacon into the mixture and reduce to a thick, caramelized consistency. Set aside.
- Mix the cornbread mix (adding 2 tbsp flour if you are at 5,000 ft or higher altitude) per the mix instructions with the egg and milk. Stir in the sour cream.
- Fill each muffin cup about ⅓ full of corn muffin batter. Top each with a teaspoon of shredded cheese (or a slice), a half teaspoon green chiles, and a half teaspoon of the bacon mixture. Top top with more corn muffin batter to make each cup about ⅔ full.
- Back for 8 to 10 minutes or until firm to the touch and just starting to brown.
- Let cool 5 minutes, then loosen each muffin with a knife and gently remove.
- You can cover them with a plastic bag, refrigerate for 1 to 2 days, then microwave for 30 seconds to serve.
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