Bacon & Cheese Corn Muffins

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prep time

15 min

total time

34 min

makes

12 servings, 1 muffin (66 g) each

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kraft

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What You Need

1-1/4 cups flour

3/4 cup cornmeal

2 Tbsp. sugar

1 Tbsp. Magic Baking Powder

3/4 tsp. salt

1/2 tsp. baking soda

1 egg

1-1/4 cups buttermilk

1/3 cup oil

1-1/4 cups Kraft Old Cheddar Shredded Cheese

1/2 cup Oscar Mayer Real Bacon Bits

2 green onions, chopped

Make It

HEAT oven to 400ºF.

COMBINE first 6 ingredients in large bowl. Whisk egg, buttermilk and oil in medium bowl until blended; stir in cheese, bacon and onions. Add egg mixture to dry ingredients; stir just until moistened.

SPOON into 12 muffin cups sprayed with cooking spray.

BAKE 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool in pan 10 min. before removing from pan to serve.

kraft kitchens tips

Make Ahead

Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.

Serving Suggestion

Serve with fresh fruit and a cold glass of milk.

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rating

I was so excited to make these for Easter. Don't know how bacon and cheese could taste bland but they did. They definitely need something, some spice or something but I don't know what to add. Don't know what I did wrong, I followed the recipe but they were dry and tasteless.
posted by seashell_ey | on 4/11/2012