* Exported from MasterCook *
Muffins, Bacon and Cheddar Corn Bread
Recipe By :Kellie
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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4 slices bacon
4 tablespoons unsalted butter -- melted
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large room temperature eggs -- beaten
1 1/2 cups lowfat buttermilk
1/4 cup shredded cheddar cheese
cooking spray
Makes 10 muffins or 4-6 servings if cutting up an 8" baking dish
Preheat the oven to 425F. Spray a muffin tin with cooking spray and set aside.
In a small frying pan, cook the bacon until crisp and set
aside. Reserve the bacon drippings.
In a large bowl, whisk together the cornmeal, flour, sugar, baking
powder, baking soda and salt.
In a medium bowl, mix together the eggs buttermilk and butter. Pour
the buttermilk mixture into the cornmeal mixture and mix together
until moist. Add two tablespoons of bacon dripping and
stir. Crumble the bacon and add to the batter. Add the cheese and
combine thoroughly.
Divide the batter evenly into the muffin tins and bake for 20 to 25
minutes or until a toothpick inserted into the center of a muffin
comes out clean. Remove from the oven and cool for 5 to 10 minutes.
S(Internet address):
https://thesuburbansoapbox.com/bacon-and-cheddar-corn-bread-muffins/
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Per Serving (excluding unknown items): 186 Calories; 8g Fat (41.0%
calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber;
61mg Cholesterol; 300mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1216