Bacon-Cheddar Corn Muffins
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
4 center-cut bacon slices, cooked and crumbled
Preheat oven to 400°.
Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.
Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine.
Add to flour mixture, stirring just until moist. Stir in cheese and bacon.
Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
CALORIES 142(30% from fat); FAT 4.8g (sat 2.6g,mono 1.5g,poly 0.3g); PROTEIN 5.2g; CHOLESTEROL 30mg; CALCIUM 88mg; SODIUM 342mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 19.1g