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Bacon-Corn & Go Muffins

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“These hearty Bacon-Corn Muffins are a delicious way to enjoy breakfast on the run. (Taken from the Robin Hood site.) Can be frozen in air-tight container.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. COOK bacon until crisp.
  2. Drain on paper towels.
  3. Crumble and set aside.
  4. Reserve 1/4 cup (50 mL) bacon fat drippings.
  5. COMBINE flour, cornmeal, sugar, baking powder and salt in mixing bowl.
  6. BEAT egg, corn, milk and bacon drippings together thoroughly.
  7. ADD liquid ingredients all at once to dry ingredients.
  8. Stir just until moistened.
  9. STIR in bacon.
  10. FILL greased muffin cups 3/4 full.
  11. BAKE at 375°F (190°C) for 15-20 minutes, or until top springs back when lightly touched.
  12. SERVE warm.

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