Maple-Bacon Corn Muffins

Maple-Bacon Muffins


  •        1 cup yellow cornmeal
  •        ¾ cup all-purpose flour
  •        1 Tbsp. baking powder
  •        ½ tsp. salt
  •        2 eggs, lightly beaten
  •        ¾ cup maple syrup
  •        ¾ cup milk
  •        ¼ cup plain yogurt
  •        3 Tbsp. vegetable oil
  •        10 slices of crispy cooked bacon! Chopped.


Preheat oven to 350°.
Line 12 muffin cups with paper baking cups, lightly coat the cups with cooking spray.
In a medium bowl stir together cornmeal, flour, baking powder and salt. Make a well in the centre of cornmeal mixture. In a small bowl, combine eggs, maple syrup, milk, yogurt, and oil. Add to cornmeal mixture; stir just until moistened. Fold in 3/4 of the chopped bacon slices.
Spoon batter into prepared muffin cups, feeling each 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool in muffin cups, on wire racks for five minutes. Remove from muffin cups and top with remaining chopped bacon.
Serve warm!
Sometimes my kids like to put more maple syrup on top.