I love corn muffins, they remind me of summer. And in this mid-February dreary New Jersey weather, I can use a taste of it. I have this permanent chill in my bones from December through March. Just when I convince myself that it’s OK to drop everything and move to a warmer state, spring wakes up with blooming daffodils… and… and… I end up falling in love with the seasons all over again. Le sigh.
I love seeing the neon green buds on trees, complemented by sprouting flowers and scurrying animals. It’s amazing that all this life can survive an icy, dark winter. And here I complain about being chilly in a 70 degree apartment, bah!
Growing up I remember walking to my school bus stop at the ungodly hour of 6:30am — oh wait! I still leave at that time! — the sun had just risen, setting a warm glow on everything.
I’d then hear my most favorite sound that instantly put me in a good mood: chirping birds, happily flying tree branch to tree branch singing their morning song.
Yesterday morning I heard this sound for the first time, which made me think of sharing this story with you. Life is about the small pleasures and treasures. I’m sure you can relate: constantly on the run, always trying to do four things at once, worrying about everything… when in fact, you should just pause. Look around. Be grateful for your health. And, just be.
Okay, thank you for letting me have a moment. Now enjoy some delicious cornbread muffins!
Turkey Bacon Cornbread Muffins
Makes 6 large muffins
Ingredients
- 4 slices turkey bacon, chopped
- 3/4 cup cornmeal
- 1/4 cup flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons honey
- 3/4 cup milk
- 1 stick butter, melted and cooled
Directions
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray or plop in the muffin liners.
- In a medium pan, cook the turkey bacon until browned. Set aside.
- Whisk the cornmeal, flour, baking powder, sugar and salt together.
- In a separate bowl, scramble the eggs and add the honey and milk. Then add the COOLED melted butter (important! you don’t want cooked eggs!) and bacon.
- Add the wet ingredients to the dry. Mix until just blended, no more. It’s okay if there are a few lumps.
- Spoon batter evenly among the muffin cups, until almost full.
- Bake 17-20 minutes or until golden.
- Reheating tip: Wrap muffin(s) in foil and place in 350 degree oven for 5-10 minutes.
