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Bacon Double-corn Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs 1 Servings

INGREDIENTS

4 Lean bacon
1 1/2 c Unbleached all-purpose flour
1 c Yellow cornmeal
1/4 c Sugar
2 t Baking powder
1/2 t Baking soda, sieved
1 t Salt
1 c Buttermilk
1/2 c Canned creamed corn, from
one 14-ounce can
1/3 c Vegetable oil
1 Egg

INSTRUCTIONS

From Muffins A to Z by Marie Simmons  These tender, creamy and
delicious savory muffins are great for  breakfast or for lunch or
supper, served with soup and a salad. They  are even good without the
bacon.  Preheat the oven to 400 degrees F. Lightly butter 12 muffin
cups or  coat with nonstick cooking spray. Cook the bacon in a skillet
until  crisp. Drain on a paper towel; cool. cut into 1/4-inch pieces;
set  aside. Combine the flour,c ornmeal, sugar, baking powder, baking
soda  and salt in a large bowl; stir until well blended. Add the bacon.
In  a separate bowl, whisk together the buttermilk, corn, oil and egg
until blended. Add the liquid ingredients to the dry all at once and
fold just until evenly moistened. Do not overmix. Divide the batter
evenly among the muffin cups. Bake until the tops are golden and a
toothpick inserted in the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack before removing from the pan.  Makes 12 medium
muffins  Posted to Bakery-Shoppe Digest V1 #218 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Sep 4, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2212
Calories From Fat: 760
Total Fat: 86.3g
Cholesterol: 197mg
Sodium: 3738.3mg
Potassium: 1090.2mg
Carbohydrates: 321g
Fiber: 16.5g
Sugar: 64.9g
Protein: 45.3g


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