Bacon Double-Corn Muffins
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Bacon Double-Corn Muffins
  Bacon    Muffins  
Last updated 6/12/2012 1:05:46 AM. Recipe ID 30928. Report a problem with this recipe.
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      Title: Bacon double-corn muffins
 Categories: None
      Yield: 1 Servings
 
      4 sl Lean bacon
  1 1/2 c  Unbleached all-purpose flour
      1 c  Yellow cornmeal
    1/4 c  Sugar
      2 ts Baking powder
    1/2 ts Baking soda; sieved
      1 ts Salt
      1 c  Buttermilk
    1/2 c  Canned creamed corn (from
           -one 14-ounce can)
    1/3 c  Vegetable oil
      1 lg Egg
 
  >From Muffins A to Z by Marie Simmons
  
  These tender, creamy and delicious savory muffins are great for
  breakfast or for lunch or supper, served with soup and a salad. They
  are even good without the bacon.
  
  1. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups
  or coat with nonstick cooking spray.
  
  2. Cook the bacon in a skillet until crisp. Drain on a paper towel;
  cool. cut into 1/4-inch pieces; set aside.
  
  3. Combine the flour,c ornmeal, sugar, baking powder, baking soda and
  salt in a large bowl; stir until well blended. Add the bacon. In a
  separate bowl, whisk together the buttermilk, corn, oil and egg until
  blended. Add the liquid ingredients to the dry all at once and fold
  just until evenly moistened. Do not overmix.
  
  4. Divide the batter evenly among the muffin cups. Bake until the
  tops are golden and a toothpick inserted in the centers comes out
  clean, 20 to 25 minutes. Cool on a wire rack before removing from the
  pan.
  
  Makes 12 medium muffins
  




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Recipe ID 30928 (Apr 03, 2005)

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