Corn and bacon muffins
Corn and bacon muffins
Ingredients/Components
- salt - 1/4 tsp
- eggs, lightly beaten - 2 item
- plus 2 Tbsp
- skim milk - 1/2 c
- margarine, melted - 1/4 c
- plus 2 tsp - 2 Tbsp
- canned creamed corn - 1/2 c
How to make corn and bacon muffins:
Preheat oven to 400°. Spray twelve 2 1/4-inch muffin cups with nonstick spray. In a large bowl, combine flour and salt. Add bacon bits and stir to combine. In medium bowl, combine milk, corn, eggs, and margarine. Add wet ingredients to dry ingredients. Stir just until combined.Spoon batter into prepared cups. Bake 20-25 minutes. Cool on wire rack for 10 minutes. Remove muffins from pan. Cool completely.
Recipe categories: Breads, Quick breads, Muffins.
Rating:
Related ingredients:
sugar, eggs, pkg, eggs, beaten, all-purpose flour, can creamed corn, martha white self-rising corn meal mix, pumpkin, drained, bridgeford frozen dinner rolls, italian sausage bulk or remove from casing
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