Recipe: Bacon Scallion Corn Muffins (and corn muffin variations)

BACON SCALLION MUFFINS

4 slices bacon*
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 cup low-fat milk
1/4 cup olive or vegetable oil
1 egg
1 cup corn kernels
1/2 cup finely sliced green onions/scallions (or 1/4 cup chopped chives)

Preheat the oven to 425 degrees F and grease 12 muffin cups or line them with paper cups.

Cook the bacon until brown. Drain on paper towels. When cool, crumble into a bowl; set aside.

Combine the flour, cornmeal, and baking powder in a large bowl.

In a separate bowl, beat together the milk, oil, and egg. Stir in the bacon, corn, and scallions. Pour into the flour mixture and stir until just moistened. The batter should be lumpy.

Spoon the batter into the muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

*Turkey bacon makes a good low-fat alternative to pork bacon, so don't hesitate to substitute.

CORN MUFFIN VARIATIONS:
The variations on a basic corn muffin recipe are practically endless.
- You can pack a lot of nutrition into muffins by adding 1/2 cup of nuts, chopped fruit or vegetables, cheese, fruit juice, or anything else you and your family enjoy.
- To vary the flavor of a basic recipe, try adding 1-2 tablespoons of grated orange zest and substituting orange juice for the milk.
- Add 1 cup of mashed ripe banana or pureed corn kernels, or put a peanut butter surprise in the center of each muffin.

Makes 12 muffins
Source: Corn by Olwen Woodier