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1
Preheat oven to 375 degrees F.
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2
Place bacon onto a baking sheet and bake until crisp about 12 minutes.
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3
Remove from baking sheet and place onto a plate lined with a paper towel.
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4
Reserve 1 tablespoon of the bacon fat.
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5
Once bacon is cool enough to handle, chop into small pieces.
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6
Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
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7
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar.
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8
In a separate bowl whisk the milk and egg.
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9
Whisk the milk mixture, melted butter and bacon fat into the dry ingredients.
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10
Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
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11
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up.
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12
Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean.
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13
Allow to cool completely before icing.
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14
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined.
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15
Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish.
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16
Mix until well combined.
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17
Transfer mixture to a pastry bag and snip off the end.
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18
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one.
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19
Garnish with remaining crumbled bacon and remaining chopped chives.
