Recipe - Bacon Double-Corn Muffins

4 sl Lean bacon
1 One half cup Unbleached allpurpose flour
1 cup Yellow cornmeal
One fourth cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda; sieved
1 teaspoon Salt
1 cup Buttermilk
One half cup Canned creamed corn (from
one 14ounce can)
1/3 cup 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 1/4inch 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

Posted to BakeryShoppe Digest V1 #218 by Sandra Swinford
sswinfor@cecasun.utc.edu on Sep 4, 1997