Bacon double-corn muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Lean bacon |
| 1½ | cup | Unbleached all-purpose flour |
| 1 | cup | Yellow cornmeal |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda; sieved |
| 1 | teaspoon | Salt |
| 1 | cup | Buttermilk |
| ½ | cup | Canned creamed corn (from one 14-ounce can) |
| ⅓ | cup | Vegetable oil |
| 1 | large | Egg |
Directions
>From Muffins A to Z by Marie Simmons These tender, creamy and delicious savory muffins are great for breakfast or for lunch or supper, served with soup and a salad. They are even good without the bacon.
1. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.
2. Cook the bacon in a skillet until crisp. Drain on a paper towel; cool.
cut into ¼-inch pieces; set aside.
3. Combine the flour,c ornmeal, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended. Add the bacon. In a separate bowl, whisk together the buttermilk, corn, oil and egg until blended. Add the liquid ingredients to the dry all at once and fold just until evenly moistened. Do not overmix.
4. Divide the batter evenly among the muffin cups. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool on a wire rack before removing from the pan.
Makes 12 medium muffins
Posted to Bakery-Shoppe Digest V1 #218 by Sandra Swinford <sswinfor@...> on Sep 4, 1997