Bacon Scallion Corn Muffins

Blaze new trails with Bacon and Scallion Corn Muffins, they’re packed with protein and the perfect sidekick to help power thru the day.

BACON SCALLION CORN MUFFINS

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 12 muffins
RECOMMENDED PELLETS: Maple, Alder, Oak

INGREDIENTS

1 cup All-Purpose Flour
1 cup Yellow Corn Meal
¼ cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
½ tsp. Ground Black Pepper
Pinch of Cayenne Pepper
1 ½ cup frozen Yellow Corn, thawed
4 large Scallions, chopped
6 slices Bacon, cooked and chopped
2 Eggs
1 cup Sour Cream
4 Tbsp. Butter, melted

METHOD

• When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 350°F and preheat, lid closed (10-15 minutes).
• In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, soda, salt, pepper, and cayenne. Mix, then add the corn, scallions, and chopped bacon
• In a separate bowl, whisk the eggs, sour cream, and melted butter.
• Fold the wet ingredients with the dry ingredients just until they mix.
• Pour the batter into a greased 12-cup muffin tin. Fill ¾ of the way full.
• Place the muffin tin on the Traeger and bake for 30 minutes or until a toothpick inserted into the muffin comes out clean with only a few crumbs and no batter.

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