Bacon-Cheddar Corn Muffins
INGREDIENTS
- 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
DIRECTIONS
- 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.