Bacon-Cheddar Corn Muffins

• Cooking spray
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup fat-free milk
• 2 tablespoons lemon juice
• 2 tablespoons butter, melted
• 1 large egg
• 1/2 cup (2 ounces) shredded extrasharp cheddar cheese
• 4 center-cut bacon slices, cooked and crumbled

1. Preheat oven to 400u0b0.
2. Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.
4. Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400u0b0 for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

cooking spray, flour, yellow cornmeal, baking powder, baking soda, sugar, salt, milk, lemon juice, butter, egg, cheddar cheese, center

Taken from www.myrecipes.com/recipe/bacon-cheddar-corn-muffins-0 (may not work)