Bacon-Corn Muffins | Recipes

Bacon-Corn Muffins

(8) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:Excellent

Enjoy a hearty breakfast on the go with these delicious muffins filled with crispy bacon.

Ingredients

8 slices bacon
1 cup 250 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL cornmeal
2 tbsp 30 mL sugar
1 tbsp 15 mL baking powder
1/2 tsp 2 mL salt
1 egg, beaten
1 can 10 oz. / 284 mL creamed style corn
1/2 cup 125 mL milk
1/4 cup 50 mL Crisco® Vegetable or Canola Oil

Directions

  1. Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  2. Cook bacon until crisp. Drain on paper towels. Crumble and set aside.
  3. Combine flour, cornmeal, sugar, baking powder and salt in mixing bowl.
  4. Beat egg, corn, milk and oil together thoroughly.
  5. Add egg mixture all at once to flour mixture. Stir just until moistened.
  6. Stir in bacon.
  7. Pour batter into prepared muffin cups, filling each cup 3/4 full.
  8. Bake in preheated oven 15 to 20 minutes, or when a tooth pick inserted in centre of muffin comes out clean. Serve warm.

Tips

  • Add ½ cup (125 mL) grated cheddar cheese to muffin batter.
  • If you like spice add 1 chopped jalapeno to batter.

Nutritional Information

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