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Blue Corn Chimayo Chile Bacon Muffins

Monday, 26 May 2008


Three distinctive flavors combine and complement one another in these muffins--the saltiness of the bacon, the nutty flavor of the blue corn, and a subtle chile heat that is not immediately discernable. These muffins need not be served at breakfast only. They compliment almost any chile dish, barbecue, or Southwest meal. You can substitute yellow corn meal for the blue if blue cornmeal is unavailable.


At a glance
New Mexican
Cooking Method
Heat Level
New Mexico Green
Side Dish
12-15 muffins
  • 4 strips bacon

  • 1/4 cup blue cornmeal

  • 1 cup all-purpose flour

  • 1/3 cup sugar

  • 3 teaspoons baking powder

  • 2 teaspoons ground red Chimayo chile, or substitute any ground red New Mexico chile

  • 3/4 teaspoon salt

  • 1 cup milk

  • 1 egg, beaten

  • 2 tablespoons melted butter or margarine, or bacon drippings


Preheat the oven to 425°F. Lightly oil a muffin tin.

Fry the bacon in a skillet until it’s crisp. Remove the bacon, drain on a paper towel, and crumble it. Reserve the drippings for the muffin if desired.

In a large mixing bowl, sift all the dry ingredients together. Set the mixture aside.

In another bowl, combine the milk, egg, butter or bacon drippings, and crumbled bacon. Add the liquid mixture to the dry ingredients and stir to just mix them.

Divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes.

Cool the muffins on a rack and serve them warm or at room temperature.


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