Description
Freshly baked cornbread muffins with a hint of maple and crispy bacon sprinkled on top. The perfect muffin for dunking in some chili!
Ingredients
Scale
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup maple syrup
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1/4 cup plain low-fat yogurt
- 3 tablespoons vegetable oil
- 10 slices of cooked bacon
- 2 to 3 tablespoons Extra maple syrup for drizzling over the muffins (optional)
Instructions
- Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
- In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, maple syrup, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon.
- Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. Garnish with maple syrup and leftover two slices of crisp bacon.
Notes
My WW Personal Points: 7 Click here to see in recipe builder (will have to log in)
Recipe adapted from Better Homes and Garden
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 13g
- Sodium: 344mg
- Fat: 6
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g