Bacon-Cheddar Corn Muffins

Ingredients

  • Servings: 12
  • Cooking spray
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1/2 cup (2 ounces) shredded extrasharp cheddar cheese
  • 4 center-cut bacon slices, cooked and crumbled

Description

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