Title: Corn and bacon muffins
 Categories: Bread
      Yield: 12 Servings
 
      4    Finely chopped bacon slices
      2 c  Self-raising flour
      1 ts Paprika
      2 oz Chopped butter
      1    Lightly beaten egg
      1 ts Grain mustard
    1/4 c  Buttermilk
      1 cn (4-5 oz) creamed corn
    1/2    -(up to)
    2/3 c  Milk
      2 tb Grated fresh parmesan cheese
 
  Preheat oven to 375øF, prepare pans. Cook bacon until crisp, drain on
  absorbent paper. Sift flour & paprika, rub in butter until mixture
  resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard,
  buttermilk, corn & 1/2 cup milk together. Add dry mix to wet mix
  adding the rest of the milk if required. Spoon into pans, sprinkle
  with cheese, bake for about 20 mins or until done. Makes 12.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe