A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
Original recipe makes 1 dozen
Ingredients
4 slices bacon
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons white sugar
1 tablespoon wheat germ
1/2 teaspoon salt
2 eggs, beaten
1/3 cup milk
1 cup canned cream-style corn
1/4 cup butter, melted
1/4 cup vegetable oil
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PREP
10 mins
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COOK
25 mins
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READY IN
35 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25, until golden brown.
Nutrition
Calories: 234 kcal
Carbohydrates: 22.8 g
Cholesterol: 52 mg
Fat: 13.9 g
Fiber: 0.9 g
Protein: 5.1 g
Sodium: 394 mg