Bacon-Corn Muffins Recipe

 

Ingredients

 

Makes 12 muffins

• 1 1/2 cups all-purpose flour

• 1/2 cup cornmeal

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 beaten egg

• 1 cup buttermilk or sour milk

• 1/3 cup cooking oil

• 5 slices bacon, crisp cooked, drained, and crumbled (about 1/4 cup)

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Method:

1. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

3. In a small bowl combine egg, buttermilk or sour milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in bacon.

4. Spoon batter into the prepared muffin cups, filling each two-thirds full.

5. Bake in a 400°C oven for 18 to 20 minutes or until golden brown. Cool on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Note: If you don't have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.