Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.
Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.
Per Serving: 249 calories; protein 10.8g; carbohydrates 19.3g; fat 15.4g; cholesterol 58mg; sodium 645.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.