Corn Muffins w/Bacon/Whole Kernel Corn

By MarieR

"Breads, Breads, and more Breads" Pillsbury Booklet, February 1984. Page 68.
Corn and cornmeal give these muffins a doubly delicious flavor.

Ingredients

• 14 Muffins
• l 1/2 cups Pillsbury's Best® All Purpose or Unbleached Flout
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup oil
• 1 egg, slightly beaten
• 4 slices bacon, crisply cooked,crumbled
• 7-oz. can Green Giant® Niblets® Golden Whole Kernel Corn, well drained

Preparation

Step 1

Heat oven to 400°F. Grease bottoms only of 14 muffin cups.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; blend well. Add milk, oil and egg; stir just until dry ingredients are moistened.
Fold in bacon and corn.
Fill prepared muffin cups 2/3 full. Bake at 400°F. for 15 to 20 minutes or until golden brown.
Serve warm. Refrigerate leftovers.