These hearty muffins with bacon, cheddar and mustard, can be served as luncheon fare along with a salad, or simply enjoyed as a great start to your morning.
Preheat oven to 400°F. Cook bacon and crumble into small pieces.
Stir together flour, cornmeal, sugar, baking powder, salt and red pepper. Stir in bacon, cheese and mustard seed to coat.
In another bowl, stir together milk, egg, butter and Dijon mustard.
Make a well in centre of dry ingredients, add milk mixture and vinegar and stir until just combined. Spoon batter into 10 muffin tins.
Bake 20-25 minutes or until muffins are golden and wooden toothpick inserted into the centre comes out clean. Remove from oven and transfer muffins to wire rack to cool. Store in airtight container for up to 2 days or freeze up to 2 months.
Serving Size 1 muffin
Servings 10
- Amount Per Serving
- Calories 282
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 52mg18%
- Sodium 220mg10%
- Total Carbohydrate 23g8%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400°F. Cook bacon and crumble into small pieces.
Stir together flour, cornmeal, sugar, baking powder, salt and red pepper. Stir in bacon, cheese and mustard seed to coat.
In another bowl, stir together milk, egg, butter and Dijon mustard.
Make a well in centre of dry ingredients, add milk mixture and vinegar and stir until just combined. Spoon batter into 10 muffin tins.
Bake 20-25 minutes or until muffins are golden and wooden toothpick inserted into the centre comes out clean. Remove from oven and transfer muffins to wire rack to cool. Store in airtight container for up to 2 days or freeze up to 2 months.