Corn Muffins

• 1 1/2 c. flour (all-purpose)
• 2 Tbsp. sugar
• 1 c. milk
• 1/4 tsp. salt
• 1 egg, beaten
• 7 oz. Green Giant whole kernel corn, well drained
• 1/2 c. corn meal
• 3 tsp. baking powder
• 1/4 c. oil
• 4 slices bacon, crisply cooked and crumbled

1. Heat oven to 400u0b0.
2. Grease
3. bottoms
4. only
5. of 12 muffin cups. Lightly spoon flour into measuring cups; level off.
6. In medium bowl, combine flour,
7. cornteal,
8. sugar, baking powder and salt. Mix well.
9. Stir intacon and corn.
10. In small bowl, combine milk, oil and
11. egg.
12. Blend
13. well.
14. Add liquid ingredients to dry ingredients
15. untiltry ingredients are moistened. Fill prepared muffin cups 3/4 full.
16. Bake for 18 to 23 minutes (or until golden brown).
17. Cool
18. 1
19. minute.
20. Remove
21. from
22. pan. Serve warm.

flour, sugar, milk, salt, egg, kernel corn, corn meal, baking powder, oil, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655127 (may not work)