E N G L I S H-7
BREAkFAST CORN AND BACON MUFFINS
½ cup cornmeal
⅓
cup flour
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ teaspoon Kosher salt
⅔
cup milk
1 large egg, lightly beaten
2 tablespoons butter, melted
¼ cup cooked, crumbled bacon
Lightly spray Mini Cupcake Maker inside on top and bottom with non-stick cooking
spray (or line with mini cupcake liners) and spray inside top.
Close lid, plug in and preheat Mini Cupcake Maker until bake ready light turns on.
In medium bowl, combine cornmeal, flour, sugar, baking powder and salt. In a small
bowl, combine milk, egg and butter.
Pour wet ingredients into dry ingredients, add bacon and stir until just fully
incorporated. Fill wells 2/3 and close lid.
Cook for 3–4 minutes.
Remove muffins and serve.
