Corn And Bacon Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 4 | Finely chopped bacon slices | |
| 2 | c | Self-raising flour |
| 1 | t | Paprika |
| 2 | oz | Chopped butter |
| 1 | Lightly beaten egg | |
| 1 | t | Grain mustard |
| 1/4 | c | Buttermilk |
| 1 | 4-5 oz creamed corn | |
| 1/2 | up to | |
| 2/3 | c | Milk |
| 2 | T | Grated fresh parmesan cheese |
INSTRUCTIONS
Preheat oven to 375øF, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or until done. Makes 12. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 40.2mg
Sodium: 253.3mg
Potassium: 90.3mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.2g