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Breakfast Corn Muffins

Diet.Chef's picture
Ingredients
  Bacon slices 4
  All purpose flour 1 Cup (16 tbs)
  Yellow corn meal 1⁄2 Cup (8 tbs)
  Brown sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Egg 1 , beaten
  Maple syrup 2 Tablespoon
  Vegetable oil 2 Tablespoon
Directions

Cook bacon as directed in chart .
Crumble and set aside.
Mix together dry ingredients in a large bowl.
Combine bacon with buttermilk, egg, maple syrup and oil.
Stir into flour mixture.
Place 2 paper cupcake liners in 6 oz.glass custard cups.
Fill each cup half full with batter.
Microwave as directed below.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Dish: 
Cake

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1414 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.8%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 218.4 mg72.8%

Sodium 2673.9 mg111.4%

Total Carbohydrates 220 g73.4%

Dietary Fiber 9.2 g36.9%

Sugars 49.1 g

Protein 37 g73.2%

Vitamin A 4.9% Vitamin C

Calcium 80.7% Iron 60.9%

*Based on a 2000 Calorie diet

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Breakfast Corn Muffins Recipe