Southwest Pecorino Romano Bacon Savory Mini Muffins

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5 strips thick cut bacon (1/2 lb)

1/4 cup rendered bacon fat

2 large eggs

3/4 cup buttermilk

1/4 cup olive oil

1 cup freshly grated Pecorino Romano cheese (about 85g/3oz), divided

1/2 cup white cornmeal

1 cup all purpose flour

2 tsp baking soda

3 medium cloves garlic, minced (about 1 tablespoon)

1/3 to 4 inch sprigs of rosemary, leaves finely chopped (about 1 teaspoon)

1/2 tsp kosher salt

1 tsp fresh ground pepper

1/2 cup canned New Mexico Hatch Valley fire roasted diced green chiles

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