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Cayenne Pepper Sauce Swirled Bacon Cornbread Muffins Take cornbread muffins to the next level with the addition of bacon and Frank's RedHot Sauce. The perfect spicy start to your day, or try them as a side with chili. Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport Cayenne Pepper Sauce Swirled Bacon Cornbread Muffins 1 Makes: 12 muffins 1 cup cornmeal 1 cup flour 1 tsp. baking powder 1 tsp. baking soda 1/4 cup sugar 1 egg 1 cup buttermilk 1/3 cup canola oil 1/3 cup bacon, cooked and crumbled 12 tsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
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Cayenne Pepper Sauce Swirled Bacon Cornbread Muffins

Take cornbread muffins to the next level with the addition of bacon and Frank's RedHot Sauce. The perfect spicy start to your day, or try them as a side with chili. Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport

Makes: 12 muffins
Prep Time: 20 min
Cook Time: 25 min
User Rating:

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1/3 cup bacon, cooked and crumbled
  • 12 tsp. frank's redhot® Original Cayenne Pepper Sauce

Directions

PREHEAT the oven to 400°F. Grease or line with paper liners (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 Sauce. Use the tip of 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 the center muffin comes out clean. Serve immediately.

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Cayenne Pepper Sauce Swirled Bacon Cornbread Muffins

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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