Country Stuffed Muffins
A whole lot of goodness stuffed into one muffin! I got the inspiration for this gobbly goodness from the "cherpumple" I made last Thanksgiving (pie baked into cake and layered three times!). But this time, I made it savory, and much smaller!
Ingredients:
* One can of refrigerated, store-bought buttermilk biscuit dough
* One box of Jiffy cornbread mix
* One package TURKEY bacon
* Your choice of seasoned mashed potatoes (frozen, refrigerated, or homemade!)
* One jar turkey gravy
Tools:
Muffin tin
Preheat oven to 325 degrees
Step#1
I started with store-bought buttermilk biscuit dough (usually comes with 8 individual biscuits) I sprayed a muffin pan with non stick spray, then gently stretched each biscuit dough and formed a cup inside each muffin cavity.
Step# 2
Next, make your favorite quick cornbread (I still like good old Jiffy)
Step#3
I used turkey bacon to go with the Thanksgiving theme of this recipe. Bacon can be messy and dangerous kiddos, so don't pan fry it! You can either microwave your TURKEY bacon on a paper towel or have an adult help you bake it in the oven with a slotted pan ( a pan with holes in it with another pan under it to catch all the bacon fat).
Step#4
Once your bacon has cooled, rip it up into pieces and mix it into your cornbread batter.
Step#5
Spoon your bacon-cornbread batter into your buttermilk biscuit cups. Bake at 325 degrees for 30 minutes.
Step#6
While your muffins are baking, prepare your mashed potatoes.
Step#7
Once your muffins are out of the oven, put your mashed potatoes into a ziplock bag and snip off the end. Pipe the mashed potatoes on the muffin like frosting on a cupcake!
Step#8
Warm up your gravy in the microwave for 20 seconds to make it easier to spoon on, and drizzle all over the top!
Stuff your face and enjoy!!
FUN FACT: Where do you think the idea of bacon came from? It actually originated in China when they began to make "cured pork". The word "bacon" was created when referring to any type of smoked or cured pork around the 17th century.
