Corn Bacon Muffins

READY IN: 40mins
Recipe by iewe7726

From Rachael Ray -- looks yummy!!

Top Review by Tea Jenny

Mmmm, I Really liked these muffins. I made a few changes to fit in with my diet as I am a diabetic but the bones of the recipe were still there. First I used half wholemeal flour and half white ,then I used splenda blend for the sugars and I used just the egg white and a non hydrogenated spread suitable for baking, also a wee bit more rising agent because of the w/w flour as sometimes it can make things a bit heavier and my bacon was very lean. These are really nice muffins and I don't think anyone would notice the changes as they are quite subtle and I can have some. Thank you for posting a really yummy muffin recipe I think I will be making this a lot it was a big hit with everyone not just me and they were non the wiser that they were tweaked. Made for PAC Spring 2011.

Ingredients Nutrition


  1. Preheat the oven to 400º.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine.
  3. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat.
  4. Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among 12 prelined muffin cups.
  5. Bake approximately 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

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