Monday, September 10, 2012

Bacon-Corn Muffins


      It's monday and I've got muffins for you!! I know you've been waiting on pins and needles since my last post on muffins last monday. I whipped these up for our sunday morning lounge on the couch while watching some random show on tv ritual we have going on. I listened as the boys rambled on about various things and answering off the wall questions like..would you rather have bad breath or constant gas..Thats actually a tough one..What do you want to be known for? bad breath or being gassy??? I suppose you could eat a truck load of mints to cover the bad breath but what about the other issue? We basically just laughed at eachother when we tried to explain our reasons for picking one of them.

As we laughed, we ate muffins and decided that we really do like bacon and cornbread together. It's a match made in heaven.

Bacon-Corn Muffins

1-1/2 cups All-purpose Flour
1/2 cup Cornmeal
2 TBS Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 Egg,beaten
1 cup Buttermilk
1/3 cup Canola or Vegetable Oil
5 slices Bacon,crisp-cooked,drained,and crumbled (1/4 cup)

Preheat oven to 400 or 200 celcius. Grease a 12 cup muffin tin with nonstick spray and set aside.

In a large bowl,combine the flour,cornmeal,sugar,baking powder,baking soda and salt.

In another bowl,combine the egg,buttermilk,and oil,add all at once to dry mixture. Stir just until moistened. Fold in bacon.

Spoon batter into prepared muffin cups,filling each 2/3 full. Bake 18-20 minutes or until golden brown and toothpick inserted comes out clean. Cool in pan on wire rack for 5 minutes. Serve warm 

Yield: 12 Muffins..164 calories per muffin
Source: Better Homes and Gardens New Cookbook