Bacon-Cheddar Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 8 |
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From Cooking Light July 2007-I thought these would be a really tasty quick breakfast idea. Great for breakfast or with soup; split and toast leftovers. Ingredients:
cooking spray |
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon sugar |
1/2 teaspoon salt |
1 cup nonfat milk |
2 tablespoons lemon juice |
2 tablespoons butter, melted |
1 large egg |
1/2 cup shredded extra-sharp cheddar cheese |
4 slices center-cut bacon, slices cooked and crumbled |
Directions:
1. Preheat oven to 400.
2. Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
3. Lighty spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in large bowl; mae a well in center of mixture.
4. Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle).
5. Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist.
6. Stir in cheese and bacon. Spoon batter evernly into prepared muffin cups.
7. Bake at 400 fro 17 minutes or until muffins spring back when touched lightly in the center.
8. Remove muffins from pans immediately; place on wire rack.
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