Bacon Corn Muffins
|Buttermilk||1 Cup (16 tbs)|
|Regular all purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Bacon slices||6 , coarsely chopped|
Cook bacon slowly until browned; drain, reserving 2 tablespoons of the drippings.
Crush bacon until crumbly.
Sift flour, measure, and resift with the baking powder, salt, soda, and sugar into a bowl containing the cornmeal.
Beat egg lightly with buttermilk and reserved bacon drippings.
Stir crushed bacon (if you wish, reserve about 1 tablespoon for topping) and milk mixture into dry ingredients just until adequately combined.
Fill greased 2 1/2-inch muffin pans 2/3 full; sprinkle reserved bacon over tops.
Bake in a 425° oven for 15 to 18 minutes, or until golden brown.