This week's featured recipe and tips by:

Jenny Nichols

Culinary
Resource Center
Coordinator,
Central Market
Mill Creek

After realizing that cooking was what she did to cheer herself up after leaving her job in a law firm, Jenny changed course. She graduated from Seattle Culinary Academy at Seattle Central Community College and worked as both a line cook and a pastry chef at places like Macrina Bakery, Kaspar’s Restaurant and Nell’s Restaurant in Greenlake. She became culinary coordinator at Central Market Mill Creek in 2006. She is especially interested in local and seasonal cooking – and anything her children, born in 2006 and 2009, will eat!

For breakfast or brunch, serve with Crustless Quiche with Spinach and Mushrooms.

For dinner, make up a big pot of Chorizo Crockpot Chili!

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Town & Country
Recipe

Healthnotes^®
Recipe

Bacon Corn Muffins

Makes 1 dozen

Rating: 5.0/5 (1 vote cast)

Ingredients

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1 1/2 cups whole milk
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup yellow cornmeal
3/4 cup flour
1 cup chopped scallions
8 slices bacon, cooked and crumbled
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

Directions

Preheat oven to 400°F.
Whisk together milk, egg and butter in a small bowl.
Whisk together remaining ingredients in a large bowl.
Add milk mixture to dry ingredients. Stir until just combined.
Divide evenly into 12 greased muffin cups.
(For an even more decadent muffin, reserve bacon fat from cooked bacon and use it to grease the muffin tin.)
Bake until golden and tester comes out clean, about 20 minutes.
Cool in pan on a rack for 5-10 minutes. Serve warm.

Recipe from Central Market Mill Creek - Culinary Resource Center

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