Corn and bacon muffins

Corn and bacon muffins

Ingredients/Components

• sugar - 3 Tbsp
• milk - 1 c
• salt - 1/2 tsp
• baking powder - 1 Tbsp
• egg - 1 item
• all-purpose flour - 1 c
• cornmeal - 1 c
• slices bacon - 6 item
• fresh/frozen corn kernels - 1/2 c

How to make corn and bacon muffins:

Preheat oven to 400°. Grease standard muffin tins. Fry bacon until crisp; drain to towels and cool. Reserve 1/4 cup bacon drippings. Crumble cooled bacon strips and set aside.

In medium bowl, mix together flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl, whisk together milk, egg, corn kernels and bacon drippings. Add this mixture to flour mixture. Mix well. Add bacon bits and mix well. Fill each muffin cup 2/3 full. Bake approximately 15 minutes. Cool in tins 2 to 3 minutes, then turn out.

Recipe categories: Breads, Quick breads, Muffins.