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Cheesy Bacon-Corn Muffins

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Cheesy Bacon-Corn Muffins

 

Yield

6 servings

Prep

15 min

Cook

20 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 slices bacon
diced
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¼ cup onions
chopped
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1 ¼ cups unbleached all-purpose flour
sifted
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¼ cup cornmeal
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½ cup sugar
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3 teaspoons baking powder
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1 teaspoon salt
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2 large eggs
beaten, large
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1 cup milk
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3 teaspoons butter
melted
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½ cup cheddar cheese
* Camera

Ingredients

Amount Measure Ingredient Features
8 slices bacon
diced
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59 ml onions
chopped
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296 ml unbleached all-purpose flour
sifted
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59 ml cornmeal
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118 ml sugar
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15 ml baking powder
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5 ml salt
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2 large eggs
beaten, large
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237 ml milk
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15 ml butter
melted
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118 ml cheddar cheese
* Camera

Directions

Fry the bacon and onion in a 10-inch skillet, over medium heat, for 5 minutes or until the bacon is crisp and the onions are tender.

Remove the bacon and onion and drain on paper towels.

Sift the flour, corn meal, sugar, baking powder and salt into a bowl, and set aside.

In another bowl, combine the eggs, milk, and butter, blending well.

Add the egg mixture, all at once, to the flour mixture, stirring just until moistened.

Stir in the bacon-onion mixture, and cheese, blending well.

Spoon the batter into greased 3-inch muffin-pan cups, filling each ⅔ full.

Bake in a preheated 400 Degree F oven for 15 minutes or until a wooden pick inserted in the center of a muffin comes out clean.

Cool, until cold to the touch, and wrap in foil, or serve immediately while still hot.

TO REHEAT: Heat the foil-wrapped muffins in a preheated 350 Degree F oven for 10 to 12 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 29928% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 696mg 29%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 5% Vitamin C 1%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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