Cheesy Bacon-Corn Muffins
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Cheesy Bacon-Corn Muffins
  Muffins    Vegetables  
Last updated 6/12/2012 12:48:04 AM. Recipe ID 9018. Report a problem with this recipe.
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      Title: Cheesy bacon-corn muffins
 Categories: Meats, Vegetables
      Yield: 6 Servings
 
      8 sl Bacon; Diced
    1/4 c  Onion; Chopped
  1 1/4 c  Unbleached Flour; Sifted
    1/4 c  Yellow Corn Meal
    1/2 c  Sugar
      3 ts Baking Powder
      1 ts Salt
      2 lg Eggs; Beaten
      1 c  Milk
      3 ts Butter Or Margarine; Melted
    1/2 c  Cheddar Cheese; Shredded
 
  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 2/3 rds 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.
 




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Recipe ID 9018 (Apr 03, 2005)

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