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Chilli, Cheese, Jalapeño and Bacon Muffins

  • Pork
Time30 Minutes Time12 Muffins TimeAmerican
Chilli, Cheese, Jalapeño and Bacon Muffins

The POW of Pigasus shines brightly in these ridiculously moreish, smoky, chilli & cheese muffins. Light and airy, yet full of cracking flavours, they are best served warm from the oven, with our Red House BBq Sauce lined up for dipping. 

ingredients

  • 200g polenta
  • 150g plain flour
  • 1 tbsp baking powder
  • 2 tbsp Pigasus Seasoning
  • 1 tsp sugar
  • 250ml buttermilk
  • 2 eggs
  • 50g melted butter
  • 100g cooked bacon, crumbled
  • 100g cheddar cheese, shredded
  • 1 red chilli, finely chopped
  • Red House BBQ Sauce
  • Red Dawg Hot Sauce

Buy the items

Pigasus Rub
Pigasus Rub
220g £8.99
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Red House BBQ Sauce
Red House BBQ Sauce
300ml £5.50
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Preheat your oven to 200°C/180C fan and grease a 12 hole muffin tray.
  2. In a large bowl, combine the cornmeal, plain flour, baking powder, sugar, and Pigasus Seasoning.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and Red Dawg Hot Sauce - appox 20 dashes. Pour the wet ingredients into the dry and stir until combined. Fold in the bacon, cheddar cheese, and chilli.
  4. Spoon evenly into the muffin tray, filling each cup about three quarters full.
  5. Bake for 18–20 minutes, until golden brown.
  6. Allow to cool slightly, then serve with some Red House BBQ Sauce on the side.

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