Corn Bacon Muffins

Aren’t three day weekends the best? There is just something about the extra day that seems so luxurious. I was hoping to catch up on some sleep since I didn’t have to wake up early for work, but unfortunately my brain is pre-wired to get up early on weekdays. Maybe that means I’m growing up! Since the mister and I didn’t have anywhere to be until a barbecue later in the day, I thought it was the perfect time to make homemade breakfast since I never have time during the week.

Corn Bacon Muffins
From Rachael Ray
Makes 1 Dozen Muffins

-2 cups flour
-1 tablespoon plus 1 teaspoon sugar
-1 ¼ teaspoons baking soda
-1/4 teaspoon salt
-1/4 teaspoon pepper
-8 slices bacon, coarsely chopped
-6 tablespoons unsalted butter
-1/2 cup finely chopped onion
-1 ½ cups frozen corn
-1 ¼ cups buttermilk
-1 large egg, lightly beaten

-Preheat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners.
-In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper.
-In a large non-stick skillet, cook the bacon over medium heat, stirring occasionally, until crisp. Transfer the bacon to a small bowl and drain the bacon fat from the skillet. Add the butter to that same skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 4 to 5 minutes. Stir in the chopped bacon and remove from the heat.
-Add the corn to the dry ingredients. Make a well in the center and pour in the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined.
-Pour the batter into the muffin tins and bake for 20 minutes.

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