“A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.” - by HOODOORIDER
Ingredients
Adjust Servings
Original recipe yields 1 dozen
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25, until golden brown.
Nutrition
Amount Per Serving (12 total)
- Calories
- 234 cal
- 12%
- Fat
- 13.9 g
- 21%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"Great muffins. I did some modifications. I replaced the oil with applesauce and cut the sugar in half. Also used chopped ham on hand instead of bacon. Delcious savory muffins. A definite keeper...." See more"
JoeyandMaggiesmom
"These are excellent!!! Mine turned out great--not too dry at all. The only deviation from the original recipe was that I didn't have any wheat germ to add. I just substituted extra flour for it. ..." See more I also added a handful of shredded Italian blend cheese (though I don't think this would effect the moistness any). I baked mine in a mini-muffin pan (for the same amount of time) for our church's after-service Easter Brunch--I can't wait to share them!!! (of course, I had to test 1 or 2--OK, maybe 3, first!)"
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