Savory Bacon Cheddar Corn Muffins

Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.

Original recipe makes 8 muffins

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (6 ounce) package Martha White® Cotton Country™ Cornbread Mix
1 teaspoon dry mustard
1/2 cup milk
1/2 cup sour cream
1 large egg, beaten
1 cup shredded sharp Cheddar cheese
1/2 cup cooked, crumbled bacon

  • PREP

    10 mins

  • COOK

    15 mins

  • READY IN

    35 mins

Directions

  1. Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
  2. Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
  3. Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

Nutrition

Calories: 249 kcal
Carbohydrates: 19.3 g
Cholesterol: 61 mg
Fat: 15.4 g
Fiber: 1.3 g
Protein: 10.8 g
Sodium: 645 mg

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