Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

BACON CORN MUFFINS




Source of Recipe


email


List of Ingredients




1 1/4 cups whole milk
1 large egg
3/4 stick unsalted butter -- (6 tablespoons) melted and
cooled
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 cup chopped scallions
8 bacon slices -- cooked and crumbled (1/2 lb)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt


Recipe



Put oven rack in middle position and preheat oven to 400°F.
Whisk together milk, egg, and butter in a small bowl. Whisk together
remaining ingredients in a large bowl, then add milk mixture to dry
ingredients. Stir until just combined.

Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a
tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10
minutes.

Makes 12 muffins.