Bacon-Cheddar Corn Muffins
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
3 ounces shredded extrasharp cheddar cheese
6 bacon slices, cooked and crumbled
Preheat oven to 400
In a large mixing bowl, whisk together flours, cornmeal, baking powder, baking soda, sugar and salt.
In a medium bowl, stir together milk and juice - let sit for 2 minutes to curdle. Stir in melted butter and the egg until well combined. Pour into the dry ingredients and stir just until combined. Fold in the cheese and bacon.
Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until muffins spring back when touched lightly in center, about 15-18 minutes. Remove from the oven and carefully take the muffins out of the baking pan and place on a wire rack until ready to serve.