Description
A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
Ingredients
- 4 slices bacon
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons white sugar
- 1 tablespoon wheat germ
- ½ teaspoon salt
- 2 eggs, beaten
- ⅓ cup milk
- 1 cup canned cream-style corn
- ¼ cup butter, melted
- ¼ cup vegetable oil
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12