Wednesday, November 24, 2010

Bacon And Cornmeal Muffins

One flop and three successful trials later, we have an acceptable Corn Muffin. If you leave out the bacon and make them plain, they're good with butter and jam. With bacon (and maybe 1/2 cup grated cheddar cheese and some red pepper flakes, she said suggestively) they're a nice, savoury breakfast muffin.

6-8 slices of bacon
3/4 cup yellow cornmeal
1  1/2 cups all-purpose flour
4 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup vegetable oil

Preheat oven to 400*F.

Fry/cook bacon until crisp. Drain on paper towel, then chop into small pieces and set aside.

Mix cornmeal, flour, baking powder, sugar and salt together in large bowl. Make a well in the centre.

In a second bowl, measure milk and oil. Beat in eggs until well combined. Pour into centre of the well, and mix gently until just combined. Stir in the bacon, then spoon into greased or paper lined muffin tins.

Bake about 20 minutes, until lightly browned. Serve hot or warm with butter.

Makes 12 large muffins.

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