Bacon-Cheddar Corn Muffins

Bacon-Cheddar Corn Muffins Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 142
Caloriesfromfat 30 %
Fat 4.8 g
Satfat 2.6 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 5.2 g
Carbohydrate 19.1 g
Fiber 0.6 g
Cholesterol 30 mg
Iron 1.1 mg
Sodium 342 mg
Calcium 88 mg

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

Preparation

Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

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.

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.

Note:

Jaime Harder,

Cooking Light

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note