loaded corn muffins

Prep time: 20 minutes

Yield: 12 muffins

Cook time: 15-18 minutes
Can be frozen
INGREDIENTS
  • 4 slices bacon, cooked and diced
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, melted
  • 1/2 cup plain yogurt
  • 3/4 cup water
  • 2 eggs
  • 2 tablespoons sugar
  • 1/2 cup shredded sharp cheddar cheese
  • 1 jalapeño
TIPS
  • Those are delicious on their own for breakfast.
  • Instead of muffin tray and muffin papers, use silicone muffin cups. They stand on their on on a cookie sheet. They do not require greasing and last for years.

How do you know your muffins are baked? 

  1. Press lightly on top of a muffin. If it bounces back it’s done.
  2. If stays dented, let it bake a bit longer.
  3. You can also use a toothpick to poke a muffin. If toothpick comes out clean, it’s done.
STEPS
  1. Heat oven to 375° F and place bacon onto a lined cookie sheet. Cook for until crispy. Takes 8 to 10 minutes. You can put bacon in while oven is still preheating.
  2. When bacon is cooked, remove and let cool a bit before cutting into little strips. Set aside.
  3. Grease 12 cup muffin tray with butter or oil or lined with muffin paper cups. I simply use silicone cups.  
  4. In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
  5. Melt butter.
  6. Add melted butter and bacon to dry mix as well as eggs, yogurt and water. Combine with a wooden spoon or silicone spatula.
  7. Shred cheese and add to mix.
  8. Dice jalapeño and add to mix.
  9. Combine all divide into 12 muffin cups.
  10. Bake for 15 to 18 minutes.