Bacon-Cheddar Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers. Ingredients:
cooking spray |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon sugar |
1/2 teaspoon salt |
1 cup fat-free milk |
2 tablespoons lemon juice |
2 tablespoons butter, melted |
1 large egg |
1/2 cup (2 ounces) shredded extrasharp cheddar cheese |
4 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. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.
4. Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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