Corn Fritter Muffins
Corn Fritter Muffins
- Yield: 12–14 muffins
Ingredients
- 12 slices lean bacon (cut in half)
- 1 cup milk
- 1 cup scraped, cooked, fresh corn (or 1 can drained small white corn)
- 1 egg, beaten
- 2¼ cups sifted flour
- ½ t. salt
- 1 T. baking powder
Directions
Preheat oven to 425 F. Score bacon half inch apart. Line bottom of 12 muffin cups with wax paper. Place bacon on top of wax paper criss-crossed, so it goes up sides of pan. Add milk and corn to egg. Add to dry ingredients and mix just until all flour is damp. Batter will be thick. Fill muffin pans two-thirds full. Bake for 30 minutes.
Jen Selinsky, Sellersburg
