Bacon And Scallion Corn Muffins Recipe

Ingredients for Bacon And Scallion Corn Muffins

• Lean Bacon
• Scallion
• Yellow Cornmeal
• All Purpose Flour
• Double Acting Baking Powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• Unsalted Butter
• 1/2 cup sour cream
• 1/2 cup milk

How to Make Bacon And Scallion Corn Muffins

1. Cook 4 slices of bacon until crispy. Remove from pan and blot with paper towels. Crumble bacon and set aside.
2. Drain all but 1 tablespoon of bacon fat from the skillet. Add 1/2 cup chopped scallions and cook over moderately low heat until softened, about 3-5 minutes.
3. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. In a separate bowl, whisk together 2 large eggs, 1/4 cup melted unsalted butter, 1/2 cup sour cream, and 1/2 cup milk.
5. Gently fold the crumbled bacon and cooked scallions into the wet ingredients.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Fill 12 well-greased muffin tins about 2/3 full.
8. Bake in a preheated 425°F (220°C) oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.