Bacon-Cheddar Corn Muffins

Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

Yield: 12 servings (serving size: 1 muffin)

Ingredients

• Cooking spray
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1/2  cup  yellow cornmeal
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1  cup  fat-free milk
• 2  tablespoons  lemon juice
• 2  tablespoons  butter, melted
• 1  large egg
• 1/2  cup  (2 ounces) shredded extrasharp cheddar cheese
• 4  center-cut bacon slices, cooked and crumbled

Preparation

Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.

Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Nutritional Information

Calories:

142 (30% from fat)

Fat:

4.8g (sat 2.6g,mono 1.5g,poly 0.3g)

Protein:

5.2g

Carbohydrate:

19.1g

Fiber:

0.6g

Cholesterol:

30mg

Iron:

1.1mg

Sodium:

342mg

Calcium:

88mg