BACON DOUBLE-CORN MUFFINS
Source: Muffins A to Z by Marie Simmons
Makes 12 medium muffins

These tender, creamy and delicious savory muffins are great for breakfast or for lunch or supper, served with soup and a salad. They are even good without the bacon.

4 slices lean bacon
1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda; sieved
1 tsp salt
1 cup buttermilk
1/2 cup canned creamed corn
1/3 cup vegetable oil
1 large egg

Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.

Cook the bacon in a skillet until crisp. Drain on a paper towel; cool. cut into 1/4-inch pieces; set aside.

Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended. Add the bacon.

In a separate bowl, whisk together the buttermilk, corn, oil and egg until blended. Add the liquid ingredients to the dry all at once and fold just until evenly moistened. Do not over mix. Divide the batter evenly among the muffin cups.

Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool on a wire rack before removing from the pan.