Bacon, Fig Jam, & Gouda on Spicy Corn Muffins
February 18, 2010
Wow your guests with this sweet-salty hors d’oeuvre recipe,
compliments of Elizabeth W. Gift Baskets.
Happy Entertaining!
BACON, FIG JAM, & GOUDA ON SPICY CORN MUFFINS
My sister recently brought me a jar of fig & lime jam she bought at a farmer’s market in Charlottesville, Virginia. Jam According to Daniel is a Charlottesville based artisan producer whose motto is “one pound of local fruit in every jar – no pectin added!” All I know is, the guy makes superb jam. For a delightful one-bite appetizer make my spicy, corn-studded muffins in a mini muffin tin, slather with jam, and top with cheese and crumbled bacon. I used Gouda, but goat cheese or Brie would be equally delicious.
INGREDIENTS
(Makes 6 regular or 12 mini muffins)
1 (8.5 ounce) package corn muffin mix, such as “Jiffy”
1 egg
½ cup whole milk
½ cup frozen corn kernels, thawed and drained
2 tablespoons melted butter
1/8 teaspoon crushed red pepper
generous pinch of sugar (optional)
3 to 5 slices crisp bacon
sliced gouda cheese
fig jam
DIRECTIONS
- Preheat oven to 400 degrees. Spray nonstick muffin tin with baking spray. Stir together the muffin mix, egg, milk, corn, melted butter, crushed red pepper, and sugar. Batter will be slightly lumpy. Do not overmix.
- Fill muffin cups ¾ full. Bake for 15 to 20 minutes for regular muffins or 10 to 12 minutes for mini muffins. Let muffins cool in tin for about 5 minutes. Remove muffins from tin and let cool on a wire rack for about 10 minutes.
- Split muffins in half. Slather each half with fig jam. Top with a slice of Gouda cheese and a piece of crisp bacon. Arrange muffin halves on a platter and serve immediately.
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