An excellent non-sweet breakfast muffin substitute that features the traditional pairing of bacon and corn.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 4 slices bacon
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons white sugar
- 1 tablespoon wheat germ
- ½ teaspoon salt
- 2 eggs, beaten
- ⅓ cup milk
- 1 cup canned cream-style corn
- ¼ cup butter, melted
- ¼ cup vegetable oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25, until golden brown.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 394 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These muffins were very good. I made them exactly as recipe called for. I like the suggestion of using chopped ham instead of bacon and will do that next time as they were fairly greasy.
These are very good. I was looking for breakfast muffins to bring on a road trip and these were the only savory ones that looked like they would keep. I used my bacon drippings in lieu of oil, and added some Dubliner cheddar that I needed to use up. Also threw in some chives so I could pretend they were healthy. My 5 year old likes them, and that’s a win.
First, let me say that I messed up slightly AND my mess up is directly related to my complaint. So take the review for what it’s worth. I added 1 CAN of creamed corn instead of 1 CUP of creamed corn. That being said, I don’t think the taste of corn worked with this recipe. These are breakfast muffins and just shouldn’t taste like corn muffins. Again, I put too much corn in them so take that for what it’s worth, but if you too are looking for a traditional breakfast muffin, you may want to consider a substitute for the creamed corn (not sure what that would be).
I love this recipe! Perfect for breakfast on the go or even a mid morning snack. I may try adding a little cheese next time as some have suggested.
As I always do the first time, I made this recipe as written. Next time I’ll add more bacon and fresh corn instead of canned. I also think a can of chopped chilis and/or mexican corn and cheese would be a good change up in flavor. Much better than those egg/sausage biscuits I’ve been making!
Used sausage instead of bacon, used a bit less salt and used only 1/2 of the oil. Turned out really well.
I made these for breakfast to make something different and was not the slightest of impressed. They did not seem to go to well with breakfast maybe with a bowl of chili or something they would have been better. More than likely will not make again.
This was great the first time using the exact directions. The family didn’t care for it but I did so to win them over, I added a few extra dashes or salt, used corn meal instead of wheat germ and threw in a large pinch of minced green onions. Now the whole family is digging in! 🙂
delicious! i brought the dry mix in a bag to a friend’s house for a sleepover. in the morning, i just fried the bacon (i would recommend using more than 4 slices) , added the wet stuff–eggs, milk corn butter and oil and baked. This delicious breakfast muffin was ready in no time which was great because we had a hangover haha
I actually had to make a few last minute substitutions – no creamed corn so just used frozen kernels with additional milk and used about 1 1/4 cups whole wheat flour plus 3/4 cup white flour. These muffins were still exceptional. Will definitely make again!
Nice breakfast alternative. Great with some bacon inside and also using bacon fat. Does seem a little dry, but that is always expected with corn breads.
Very bland as written, and dry. I put a little butter on them and drizzled them very lightly with maple syrup, and that helped, but I don’t think this one is a keeper.
Bland
They tasted good but were kind of dry, maybe because I omitted the cream corn (we don’t have that here). I’ll try them again substituting something else to get them moister.
I did not care for this recipe. Void of flavor!
i made these as specified, but without wheat germ. i did not increase the flour to adjust the recipe, and these turned out great and moist. i added about half cup of grated cheddar cheese, and these were addictive.
Loved this recipe. I added diced pancetta instead of bacon, a little shredded cheddar cheese, and an extra tablespoon of flour (no wheat germ). The result was a moist muffin with yummy chunks of meat. Served warmed up, slathered with butter, and drizzled with maple syrup, my husband loved his Father’s Day treat!
I loved this recipe. Per the suggestions of other reviewers, I added chopped onion & grated cheddar cheese. I’m going to add some jalapenos next time!
Delicious! I will definitely be making more of these to have on hand for a quick breakfast.
Great recipe. The only thing I changed was I made it in a 9×13 glass cake pan. Couldn’t find the muffin tin. Worked out great. Next time maybe I’ll add a little onion.
After reading all the reviews I decided to make these for Father’s day. They were not a hit. My husband said they tasted like a corn dog in a muffin. He asked me not to make them again. I didn’t think they were horrible but they weren’t great, kind of lacking flavor.