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Frittatas and cornbread are two beloved dishes that have graced tables across various cultures, each bringing its unique charm and flavor. Frittatas, with their rich, eggy filling and versatile nature, are a staple in many households, serving as a delightful canvas for both meats and vegetables. On the other hand, cornbread, with its slightly sweet and crumbly texture, has long been cherished in Southern cuisine and beyond. The fusion of these two culinary delights has given rise to a delightful new creation: Mini Frittata Cornbread Muffins.

Mini Frittata Cornbread Muffins

Discover the delicious fusion of Mini Frittata Cornbread Muffins, a versatile dish that combines the savory richness of frittatas with the sweet, crumbly goodness of cornbread. Perfect for breakfast, snacks, or appetizers, these muffins can be customized to suit your taste, whether you’re a meat lover or vegetarian. Easy to prepare and nutritious, they provide a delightful bite-sized option for any meal. Enjoy experimenting with different ingredients and serving them at your next gathering!
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Ingredients
  

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup buttermilk

1/4 cup vegetable oil

3 large eggs

1 cup cooked and crumbled bacon (or diced vegetables for a vegetarian option)

1 cup shredded cheddar cheese

1/4 cup finely chopped green onions

1/2 cup diced bell peppers (any color)

Optional: Fresh herbs (like parsley or chives) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, and eggs until fully blended.

        Combine & Fold: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

          Add Fillings: Gently fold in the crumbled bacon (or vegetables), cheddar cheese, green onions, and bell peppers until evenly distributed.

            Fill the Muffin Tin: Using a scoop or spoon, fill each mini muffin cup about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool & Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Optionally, garnish with fresh herbs before serving.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 24 mini muffins