Friday, July 2, 2010

Bacon, Cheese and Tomato Slider Muffins

I know what you're thinking. "Hmmm...that muffin looks kinda plain there."    But that's ok. It's hard to tell just by looking at it that this muffin doesn't need another thing- it's perfect just as it is. Why? Because hidden inside that unassuming exterior are savory bursts of bacon and jalapeno cheese, along with crunchy bits of sweet corn, just waiting to mingle with the juicy home grown tomato slice stuffed into the middle.

Lunch was approaching and I needed something to complement the beautiful homegrown tomatoes that I got from my brother last week. I'd had enough tomato sandwiches and wanted something just a bit different. Corn muffins? Absolutely. I started with my favorite corn muffin recipe and gave it a little zip with the addition of jalapeno cheese and crisp bacon. 

I sliced one of those muffins open as soon as it was cool enough, sandwiched a thick tomato slice in the middle, and was instantly in a new kind of bacon and tomato heaven. Try one for lunch- or even breakfast- with one of those beautiful juicy ripe tomatoes sitting on your countertop.  Enjoy!

Bacon, Cheese and Tomato Slider Muffins
adapted from Dorie Greenspan's Corniest Corn Muffins
1 cup all purpose flour
1 cup yellow corn meal, preferably stone ground
1 Tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons butter, melted and cooled slightly
3 Tablespoons olive oil
1 large egg
1 large egg yolk
1 cup sweet corn kernels- fresh, frozen or canned (drain and pat dry)
8 slices bacon, fried, crumbled and drained
4 oz. pepper-jack cheese, shredded
Small ripe tomatoes- enough to make a thick slice for each muffin
  • Preheat oven to 400 degrees F. Lightly grease a muffin tin (12) or use paper liners.
  • In a large bowl, whisk together flour, corn meal, sugar, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together buttermilk, melted butter, oil, egg and egg yolk.
  • Pour the liquid ingredients into the dry ingredients and blend together gently using a spatula. The batter will be lumpy.
  • Gently stir in corn kernels, crumbled bacon and pepper jack cheese.
  • Divide mixture between muffin cups and bake for 15 to 18 minutes, or until muffins are golden brown and a thin knife inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes in the pan and then remove muffins to a rack to finish cooling.
  • When ready to serve, slice muffin, open and insert tomato slice. 


  1. I don't think I've ever seen a muffin like this! Truly delicious ingredients and really unusual. I love this idea. Great with garden fresh tomatoes!

  2. I love how this is kind of like a BLT but in muffin form! It sounds delicious.

  3. Thank you for stopping by my blog and leaving your sweet comment! These muffins sound so flavorful, and what a great idea to turn them into sliders!

  4. This is a great idea especially when you start with those delicious muffins. I hope you are having a great day. Blessings...Mary

  5. I love this recipe! Bacon, pepper jack cheese, and tomatoes! Yummy!

  6. When the cheese itself has such character...there's no way this muffin can be boring.
    Great recipe and very appetizing photo. was nice having your I had the chance to see your creations in the kitchen too ;o)

    Have a great celebratory day and flavourful wishes,

  7. what a wonderful and adaptable idea! AND you've just so happened to have used my very favorite cheese. bravo!

  8. Happy 4th! Looks tasty. I enjoyed looking at your cookie and cookie bar recipes!


Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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