We don’t have kids yet, but we will one day. And when we do I plan on making their baby food. I love when people roll their eyes at me as if I won’t be able to. Sure, I won’t ALWAYS be able to. But the reality is, I already make baby food. It is basically steamed or roasted veggies that you puree or mash. I had 3 cups of cooked and mashed sweet potatoes in the freezer. I bake them, mash them, measure them by the cup full, and put them in ziplock bags and freeze them for a later use. It really is so easy. And then you always have a vegetable puree on hand to add to sauces, muffins, or even cakes to add some nutritional value. My husband sometimes has no idea that he is actually eating carrots or spinach in his spaghetti sauce. SHHHHH, don’t tell ;) He hates onions and the other day I snuck pureed onions into raviolis, score!

I wanted to bake, go figure. But I hadn’t been to the grocery store in a week. Soooo, I surveyed the kitchen. Well, I actually surveyed the fridge. Bacon, sage, thawed mashed sweet potato. Hmmm, those flavors would be perfect together. Now to make a muffin or a biscuit? Muffin because it won’t require me to throw flour all over my counter tops and roll out dough. So that is the story of how these little gems were invented.

The taste: Holy Bacon. Just 1 little bite and the aroma and taste of bacon permeates your senses. These would be unreal with a bowl of chili. Or just spread a little butter on them. Or even, top them with some cheddar cheese during the last 5 minutes of baking. MMMM, delicious. these are a treat, not an everyday staple.

Makes 12 muffins
Heavily Modified from Vegetables Matter
1 3/4 cup yellow cornmeal
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp salt
1/4 cup sugar
2 tbsp bacon grease (or melted butter)
1 cup mashed sweet potato
1 egg
1 cup milk, 1%
3 bacon strips, cooked and chopped (I used full fat pork, but you could use turkey)
1 tbsp chopped fresh sage (optional, could sub basil)

Peheat oven to 400 degrees. Line 12 muffin tins with paper liners.

Combine the cornmeal, flour, sugar, salt, and baking powder in a medium bowl. In another bowl combine the egg and milk and whisk. Add the mashed sweet potato and bacon grease.

Yes, I am pouring the bacon grease straight from the pan into the dough. What, I don’t want to waste it.

*I used applewood bacon, and the 3 strips created 2 tbsp of grease exactly, just enough for the recipe.

Then add the dry ingredients. Stir in the chopped bacon and chopped sage.

Fill the muffin tins and cook the muffins for 18-20 minutes.

Cool for a few minutes on a wire rack. Eat them warm though, with some butter, mmmm.




*These don’t freeze well, by the way. They get all crumbly and stiff. So eat them right out of the oven for the best flavor. Because right out of the oven they are INSANE!