Bacon Corn Muffins

Bacon Corn Muffins

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/4 cups self rising cornmeal mix
  • 3/4 cup buttermilk
  • 1/3 cup chopped cooked bacon
  • 1/4 cup butter, melted
  • 1 large egg, slightly beaten

Directions

  1. Preheat toaster oven to 425°F on CONVECTION setting.
  2. Stir cornmeal mix, buttermilk, bacon, butter and egg until blended.
  3. Spoon batter into lightly greased muffin pan, filling 3/4 full.
  4. Bake 15 to 17 minutes until toothpick inserted in center comes out clean.
  5. Cool 10 minutes on wire rack; remove.

Serves: 6

Test Kitchen Tip: For a crispy bacon muffin, omit bacon from the batter and sprinkle over muffins before baking.

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