Bacon-Cheddar Corn Muffins

By leejaywv

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup fat-free milk
• 2 Tbsp lemon juice
• 2 Tbsp butter, melted
• 1 large egg
• 1/2 cup (2 oz.) shredded extrasharp cheddar cheese
• 4 center-cut bacon slices, cooked and crumbled

Preparation

Step 1

Preheat oven to 400 deg. 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 large bowl; make a well in center of mixture.

Combine milk and juice in a medium bowl; let stand 2 min (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 deg for 17 min or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.