This recipe had mixed reviews on the Cooking Light website. I wanted to try the muffins, however, and form my own opinion. This is a 3 star recipe. It was fine. We’ll eat them, but they’re not great. I would not serve these to company. I needed a really strong bacon flavor and didn’t get that at all. What you get is a standard corn muffin. Nothing wrong with that, just not what I signed up for!!
Bacon-Cheddar Corn Muffins
Yield: 12 servings (serving size: 1 muffin)
Source: Cooking Light Magazine, July 2007
Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.
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); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 88mg; CARBOHYDRATE 19.1g; SODIUM 342mg; PROTEIN 5.2g; FIBER 0.6g