A. Griffin - Breakfast-Time
A. Griffin
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La Belle Cuisine - More Muffin Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Gigi's Bacon-Corn Muffins




"All happiness depends on a leisurely breakfast."
~ John Gunter

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Kieffer, Christa
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Gigi's Bacon-Corn Muffins

8 ounces sliced bacon
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
1/4 cup minced onion or scallion
4 teaspoons baking powder
1/2 teaspoon salt
An 8 1/2-ounce can cream-style golden corn
1/2 cup milk
1 egg

About 1 hour before serving grease twelve 2 1/2-inch muffin cups.
In a 12-inch skillet over medium-low heat, cook bacon until browned. Remove to paper towels to drain. Crumble bacon. Sauté onion. Reserve. Reserve 1/4 cup bacon drippings. Preheat oven to 425 degrees F.
In medium bowl with fork, mix flour, cornmeal, sugar, baking powder and salt. In small bowl with fork, beat corn, milk, egg, reserved bacon drippings. With spoon, stir corn mixture into flour mixture just until moistened. Fold
in bacon and onion. Spoon batter into muffin cups. Bake 15 minutes. Carefully remove the muffins from pan. Serve hot and enjoy!

Featured Archive Recipes:
Bacon and Onion Corn Muffins
Lee Bailey's Jalapeño Corn Muffins


Index - Muffin Recipe Archives
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