Corn and Bacon Muffins

Ingredients

• Corn kernels - 1 cup, fresh or frozen
• Unsalted butter - 1/4 cup, melted
• Egg - 1
• Milk - 1 cup
• Salt - 1/2 teaspoon
• Baking powder - 2 teaspoons
• Sugar - 1/4 cup
• All - purpose flour - 1 cup
• Cornmeal - 1 cup
• Bacon - 6 slices

Instructions

1. Preheat the oven to 400°F and grease a muffin tin.
2. Cook the bacon in a skillet until crispy, then crumble and set aside.
3. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, whisk together the milk, egg, and melted butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the corn kernels and crumbled bacon.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.