¾ cup pure maple syrup (use the real stuff, please)
¾ cup whole milk
¼ plain yogurt
3 tablespoons corn oil
12 slices of bacon cooked and crumbled. Reserve 4 for the topping.
Instructions
Preheat oven to 350. Lie muffin tin with miffin liners.
In a medium bowl, stir together the cornmeal, flour, baking powder and salt. Make a well in the center and set aside.
In a seperate bowl combine the eggs, maple syrup, milk, yogurt and oil. Pour into the well of the cornbread mixture, stirring until just moistened. Fold in the 8 slices of the crumbled bacon.
Spoon the batter into the muffin liners, about ⅔ of the way full. Bake for 22-25 minutes.
Top with the remaining for slices of crumbled bacon and drizzle with maple syrup if desired.
Best when served warm (and with butter!)
Recipe by the modern barista at https://themodernbarista.com/index.php/2017/02/08/sumatra-maple-bacon-cornbread-muffins/