Maple Bacon Cornbread Muffins

Preheat the oven fully to 200 degrees Celsius and line the muffin pan with paper cups.

Wait until the oven is actually hot before adding the batter, so the muffins dome instead of spreading flat.

Cook the 60 g bacon over medium heat until the fat renders and the edges turn crisp.

Drain it on paper towels, let it cool completely, then crumble it finely so it folds evenly through the batter.

In one bowl, whisk together 120 g cornmeal, 110 g all-purpose flour, 8 g baking powder, and 3 g salt.

Break up small clumps now, because the batter should not be stirred heavily later.

In a second bowl, whisk 1 egg with 170 ml buttermilk, 55 g melted unsalted butter, and 35 ml maple syrup.

Use melted butter that is warm, not hot, so the egg does not tighten.

Pour the wet mixture into the dry ingredients and fold with a spatula, scraping the bottom of the bowl.

Stop as soon as the dry flour disappears; a slightly lumpy batter gives a more tender muffin.

Fold in the cooled bacon gently and fill each cup about 80 percent full.

Bake for 18 to 20 minutes, until the tops crack and look set, then cool on a rack for 5 minutes and serve warm.