Bacon-Cheddar Corn Muffins
  • Servings: 12
  • Cooking spray
  • 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
  1. Preheat oven to 400°.
  2. Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
  3. 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.
  4. Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine.
  5. Add to flour mixture, stirring just until moist. Stir in cheese and bacon.
  6. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center.
  7. Remove muffins from pans immediately; place on a wire rack.
  8. 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