When asked to produce a muffin recipe, I decided that apple cinnamon muffins would just not cut it. This unique and fun recipe will make a great addition to any mishloach manos or Purim seudah. These muffins can be made in advance and frozen, which is the absolute best part! I remember my last year’s contribution to our Purim seudah: pastrami eggrolls. I spent my entire Purim day in the kitchen, rolling and frying. I mentally made myself promise to never do a complicated appetizer again. Muffins are the way to go. They’re quick to make, easy, and freeze well. My first encounter with delicious cornbread was in Milt’s restaurant in Chicago. I usually find cornbread to be dry, but this one was very moist and served with a delicious maple flavored whipped cream. This gave me the idea to combine maple cornbread with fake bacon into a muffin. The salty and sweet flavors work together in a winning combination. #Happypurim:)
Yields: 12 muffins
1 package kosher bacon
1 c. flour
1 c. cornmeal
1 tsp. baking powder
½ c. sugar
¼ c. melted Smart Balance or other margarine substitute
1 c. almond milk
¼ c. maple syrup
Maple syrup and cayenne pepper for bacon
Spray a cookie sheet and lay the kosher bacon flat.
Drizzle maple syrup on top and sprinkle a little cayenne pepper.
Bake at 425°F until crispy.
Meanwhile, whisk the flour, cornmeal, and baking powder together.
Add the eggs, maple syrup, melted Smart Balance, and almond milk.
Crush the bacon into little pieces and add it to the batter. Any melted fat from the pan should be added to the batter, as well.
Place into greased muffin tins and bake at 400°F for about 15-20 minutes.