Cayenne Pepper Sauce Swirled Bacon Cornbread Muffins
excerpted from Cooking with Frank’s RedHot® Cayenne Pepper Sauce, by Rachel Rappaport, Ulysses Press/September 2014.
Photo courtesy of Ulysses Press/Judi Swinks Photography
Makes: 12 muffins
- 1 cup cornmeal
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 egg
- 1 cup buttermilk
- 1/3 cup canola oil
- 1/3 cup cooked, crumbled bacon
- 12 teaspoons Frank’s® RedHot® THICK Cayenne Pepper Sauce
Preheat the oven to 400°F. Grease or line with paper liners one (12-well) muffin tin.
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and oil until well combined. Fold in the bacon.
Fill each well in the muffin tin 3/4 full of batter. Top each muffin with 1 teaspoon Frank’s® RedHot® THICK Cayenne Pepper Sauce. Use the tip of a knife to swirl the hot sauce into each muffin.
Bake 25 minutes or until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out clean. Serve immediately.