Bacon-Cheddar Corn Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 30%
  • Fat: 4.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.2g
  • Carbohydrate: 19.1g
  • Fiber: 0.6g
  • Cholesterol: 30mg
  • Iron: 1.1mg
  • Sodium: 342mg
  • Calcium: 88mg

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

  1. Preheat oven to 400°.
  2. Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
  3. 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.
  4. 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.
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