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Thursday, August 20, 2009

Recipe: Brian Boitano's Bacon Corn Muffins With Savory Cream Cheese Frosting

Posted By on Thu, Aug 20, 2009 at 9:00 AM

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Earlier this week, we spoke with Olympic and World figure skating champion Brian Boitano in anticipation of Sunday's debut of his Food Network program What Would Brian Boitano Make?

Now, we have one answer to that question in the form of a fetching recipe from the man himself.

He created this dish as part of an all-bacon meal requested by a local team of roller derby chicks, something you can fairly easily bake up on Sunday morning and have ready in time for the program's 1 p.m. start.

Brian Boitano's Bacon Corn Muffins with Savory Cream Cheese Frosting

Yield: 24 mini muffins

Prep time: 35 minutes

Cook Time: 22 minutes

For the muffins:
8 strips bacon
Nonstick cooking spray
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat

For the frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced

Equipment you'll need:
2 (24-count) nonstick mini muffin tins
A disposable pastry bag

Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp, about
12 minutes. Remove from baking sheet and transfer to 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.

Spray muffin tins with nonstick cooking spray and set aside.

In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon; reserve the remaining 1/4 cup as a garnish.

Fill each muffin cup with 1 tablespoon of batter -- they should be about three-quarters full. Bake 10 to 12 minutes, or until a toothpick inserted into the muffins comes out clean. Allow to cool completely before icing.

While muffins are cooling, in a medium bowl beat the cream cheese, honey, and hot sauce with a hand mixer until soft and combined. Add three-quarters of the sliced chives; reserve the remaining 1/4 cup as a garnish. Mix until well combined. Transfer mixture to a pastry bag and snip off the end.

Once the muffins have cooled, pipe a small amount of the frosting on each. Garnish with remaining bacon and chives.

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About The Author

Tamara Palmer


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