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Bacon and Cornmeal Muffins Recipe
|Butter||2 Ounce (55 Gram)|
|Margarine||2 Ounce (55 Gram)|
|Plain flour||4 Ounce (120 Gram)|
|Baking powder||1 Tablespoon|
|Cornmeal||8 Ounce (225 Gram)|
|Milk||4 Fluid Ounce (125 Milliliter)|
Calories 333 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 69.6 mg
Sodium 244.9 mg10.2%
Total Carbohydrates 35 g11.8%
Dietary Fiber 2.4 g9.7%
Sugars 1.9 g
Protein 9 g18.5%
Vitamin A 10.1% Vitamin C 0.01%
Calcium 16.6% Iron 8.2%
*Based on a 2000 Calorie diet
2. Fry the bacon until crisp. Drain on kitchen paper, then chop into small pieces. Set aside.
3. Gently melt the butter and margarine and set aside.
4. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Stir in the cornmeal, then make a well in the centre.
5. In a saucepan, heat the milk to lukewarm. In a small bowl, lightly whisk the eggs, then add to the milk. Stir in the melted fats.
6. Pour the milk mixture into the centre of the well and stir until smooth and well blended.
7. Stir the bacon into the mixture, then spoon the mixture into the prepared cups, filling them half-full. Bake until risen and lightly coloured, about 20 minutes. Serve hot or warm.