Ingredients
Units
Scale
Batter:
- 1 stick (8 ounces unsalted butter, softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 cup part-skim ricotta
- 1 large egg
- 1 cup fine ground gluten free cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup all-purpose gluten-free 1:1 baking mix (recommend Bob’s Red Mill brand)
- 1/2 cup crumbled crispy bacon (from about 8 sliced thin bacon)
Blueberry Compote:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons cornstarch
- 3/4 cup triple sec
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray.
- With an electric mixer in a large mixing bowl, cream butter until pale in color and smooth. Add the sugar and mix until well incorporated.
- Add the honey and mix until well incorporated.
- Add the ricotta and egg. Mix until fully blended.
- Add the cornmeal, bake by soda, and baking powder. Mix just until combined. Add the gluten free baking mix and mix just until combined.
- Fold the crumbled bacon into the batter with a spatula.
- Spoon 1 tablespoon of dough into each mini muffin opening. Bake for 10-11 minutes, until muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean. As soon as muffins come out of the oven, press the bottom of a thick-handled wooden spoon into the top of each muffin to make a depression about half the distance down. Remove from pan and cool on a wire rack.
- While muffins are baking, combine blueberries, cornstarch, and triple sec in a saucepan over medium low heat and stir to dissolve cornstarch. Cook, stirring occasionally until mixture thickens and some blueberries have “popped”, about 10 minutes. Spoon 1 teaspoon of blueberry compote into the top of each muffin. Enjoy warm or allow to cool and enjoy.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American