Muffins

Bacon Scallion Corn Muffins

51
12
¼ pound sliced bacon, cooked, crumbled
1/3 cup scallion (green onions) sliced thinly
1 cup yellow cornmeal
2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
3 tablespoons butter, melted, cooled
1 ½ cups sour cream
¼ cup milk
Cook bacon crispy, crumble. In skillet that you cooked bacon in, drain all but 1 tablespoon of bacon grease. Add scallions and cook on low until they have softened. Sift in a bowl cornmeal, flour, baking powder, baking soda and salt. Whisk the eggs, butter, sour cream and milk in another bowl. Add dry ingredients, bacon and scallions; mix well. Butter or spray with non-stick baking spray muffin pan. You will need 12 muffin cups, place batter into each one. Bake at 425 degree for 20 minutes. They should be golden brown. Now get the butter out, the real butter and eat one!
Nutritions

Calories
190

Sodium
318mg
13% DV

Fat
12g
18% DV

Protein
3g
7% DV

Carbs
14g
4% DV

Fiber
1g
5% DV