Recipe: Pineapple Bacon Muffins (using cornmeal)

PINEAPPLE BACON MUFFINS


3 strips bacon
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons brown sugar, packed
1 egg, beaten
1/3 cup oil
1 cup buttermilk
1/2 cup crushed pineapple, drained

Fry your bacon till crisp. Drain and set aside awhile.

Sift the flour with the cornmeal, baking powder and salt. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill 12 paper-lined or Pam sprayed muffin tins full, crumble bacon atop.

Bake at 400 degrees F for approximately 20 minutes.

Makes 12 muffins
Source: Granny's Muffin House by Susan Ashby