These were a hit at work. I didn’t add the chives or sweetcorn, but it still came out delicious. They reheated well the next day at work.
Loaded Cornbread Muffins
6 tablespoons unsalted butter, melted
1 1/2 cups heavy whipping cream
2 large eggs
1 3/4 cups all-purpose flour
3/4 cups coarse cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon coarse sea salt
1/4 cup canned sweet corn kernels, drained
1/4 cup crumbled cooked bacon
1/4 cup extra sharp cheddar cheese
1 bunch scallions, sliced thin (green part only)
Preheat the oven to 350F. Generously grease 24 standard muffin cups or line them with
disposable muffin wrappers; set aside.
Add all the ingredients except the ‘add ins’ into the bowl of a stand mixer fitted with a paddle
attachment. Mix at medium speed just until the ingredients are combined and not lumpy. Stir
the remaining ‘add in’ ingredients until combined.
Fill the muffin cups about 2/3 full with the batter (one scoop of batter
per muffin tin). The batter is enough for 24 muffins. Bake the muffins in the preheated oven for
12 to 15 minute, until lightly brown and the tops spring back with touched. Serve warm.