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Browse All Recipes

Corn & Bacon Muffins

Date added: January 24, 2008

  • Servings: 12 change
  • Calories per serving: 190
  • Prep time: 10
  • Cook time: 20

Ingredients

  • 6 piece bacon
  • 1 red onion, small finely chopped
  • 1 cup frozen corn
  • 1 1/2 cup cornmeal, fine grind
  • 1 cup flour, potato, pure, gluten & wheat free
  • 2 tsp baking powder gluten free (see recipe below) *
  • 2 ounce-weight cheese, cheddar, fat free, shredded
  • 1 cup skim milk
  • 2 eggs
  • 3 tbsp vegetable oil

Recipe Method

1. Lightly oil a 12-cup muffin pan. Cut any rind and excess fat off the bacon. Finely chop and dry-fry it in a skillet with the onion over a moderate heat for 3 to 4 minutes until the bacon is turning crisp. Cook the corn in boiling water for 2 minutes to soften.

2. Place the cornmeal, flour and baking powder in a bowl and mix together. Stir in the corn, cheese, bacon and onions.

3. Whisk the milk with the eggs and oil and add to the bowl. Stir gently until combined, then divide among the muffin cups.

4. Bake in a preheated oven at 425 F. for 15 to 20 minutes until golden and just firm. Lossen the edges of the muffins with a knife and transfer to a wire rack to cool.

Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C. baking soda and 1/3 C. cream of tartar. Sieve several times. Store the powder in a screw-top jar.
(prep. time: 5 to 10 minutes)

VARIATION: For a vegetarian version, replace the bacon with an extra 1 oz. of cheese and add salt and pepper.

Nutritional Facts

Per serving% Daily Value*
Calories 19010%
Fat 6g10%
Cholesterol 40mg13%
Sodium 228mg 9%
Carbohydrates 27g10%

More facts...

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