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1
Preheat your oven to 375 F, and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet and lay the bacon slices on top. Bake at 375 F for 10 minutes, or until crispy. Remove pan from oven and transfer the bacon to a paper towel-lined plate to cool slightly and get rid of any excess grease. Keep the oven set to 375 F. Once cool enough to handle, chop the bacon and set aside.
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2
Spray a 12-count standard size muffin tin with a non-stick spray, or line with liners. Set aside.
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3
In a large bowl, whisk together butter, vegetable oil, half-and-half, egg and egg yolk until smooth. Add the cheddar cheese and mix gently to incorporate.
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4
In a separate bowl, whisk together the flour, baking powder, salt, black pepper, Cajun seasoning, chives and bacon. Add the dry ingredients into the wet and fold the ingredients until just moistened. Do not over-mix.
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5
Distribute the batter evenly among the 12 muffin molds, filling them 3/4 of the way up the molds. Bake the muffins for 15-18 minutes or until the muffins just begin to brown. Remove from oven and let them cool for 5 minutes. Best served immediately with honey butter.
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6
For the honey butter, mix the softened butter and honey in a small bowl until combined. Serve immediately or store in the fridge for a week.
