You’ll Need
For the Muffins
250g cornbread mix (or homemade cornbread batter)
6 rashers smoked streaky bacon, cooked until crisp and chopped
80g mature cheddar, grated
2 tbsp pure maple syrup
2 spring onions, finely sliced
1 tsp smoked paprika
½ tsp garlic powder
40g melted butter
Maple Butter Glaze
20g melted butter
1 tbsp maple syrup
Optional but dangerous
Jalapeño slices
Hot honey drizzle
Extra crispy bacon
Chopped chives
Soft salted butter
Method
Preheat your air fryer to 180°C.
Prepare the cornbread batter according to the packet instructions or your favourite recipe.
Fold in the crispy bacon, grated cheddar, spring onions, smoked paprika, garlic powder and maple syrup.
Stir through the melted butter until everything is evenly combined.
Spoon the mixture into lightly greased silicone muffin moulds or small foil muffin cases, filling each about
three-quarters full.
Place the moulds into the air fryer basket.
Air fry for 10–12 minutes, until risen, golden and cooked through. A skewer inserted into the centre should
come out clean.
Mix together the melted butter and maple syrup.
Brush the tops of the hot muffins generously with the maple butter glaze.
Finish with extra crispy bacon, chopped chives or a drizzle of hot honey if using.
Serve warm with barbecue meats, pit beans, chilli or simply split open with plenty of butter.