These savory Kale, Corn and Pancetta Muffins are stuffed with all sorts of goodies and couldn’t be easier to make. They’re not necessarily a regular-sized muffin, nor are they mini in size, but “mid-range muffins” doesn’t really have a ring to it, now does it?
A little of this, a little of that
I’m the first to admit that I love appetizers. I could order all the appetizers from a restaurant’s menu and be perfectly happy, because I like to eat a little bit of a lot of different things. That could be one reason I like these muffins so much: you get a little of a lot of good things in one serving. They’re small enough so that just one won’t stuff you, leaving you with room to move on to something else…although you’ll probably stick with eating a few more of these muffins since they’re so tasty!
Serve these muffins as an appetizer, as part of a brunch, or to accompany a fresh salad. Get creative and use your favorite ingredients, whether you choose to make them sweet or savory.
The recipe for these muffins was adapted from Betty Crocker and Bisquick, which call these types of goodies, “incredibly easy mini pies.” The Betty Crocker website has several options you can make, from mini blue cheeseburger pies to mini chicken pot pies to mini pumpkin pies. They all sound fun and sized just right for me!
Recipe for Kale, Corn and Pancetta Muffins:
Kale, Corn and Pancetta Muffins
- 2 cups kale, torn from the stem
- 8 ounces canned corn, drained (or frozen, thawed first)
- 2 ounces pancetta, cut into small pieces
- 1/2 cup grated Parmesan cheese
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon round black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup Original Bisquick mix
- 1/2 cup milk
- 2 eggs
- Preheat your oven to 375 degrees F.
- In a medium bowl, add the Bisquick, milk and eggs and whisk together until a smooth batter forms. Add the dried thyme and black pepper and mix again. Set aside.
- Cook the pancetta over medium heat until crispy. Pat off the excess oil with a paper towel and set the pancetta aside.
- Blanche the kale for a few minutes, then place it in a colander and run cold water over it. Drain the kale and set it aside.
- In a large sauté pan, melt the butter, then, over medium heat, add the corn. Stirring, cook the corn until it begins to brown just slightly. Add the onion and cook until it softens, then add the garlic, kale, and red pepper flakes, and cook for a few minutes, stirring, until the kale begins to soften.
- Remove the kale mixture from the heat, and toss in the pancetta and cheese and mix well.
- Add one tablespoon of batter to each muffin cup (I used liners, but you don’t have to if you first spray the tin with nonstick cooking spray), then evenly distribute the kale mixture into each cup.
- Add one tablespoon of batter to the top of each cup and bake for 25-30 minutes until the tops turn lightly golden.
- Allow the muffins to cool, then place them individually on a wire rack to fully cool.