Bacon Corn Muffins

1 1/4 cups whole milk
1 large egg
3/4 stick unsalted butter -- (6 tablespoons) melted and cooled
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 cup chopped scallions
8 bacon slices -- cooked and crumbled (1/2 lb)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

Put oven rack in middle position and preheat oven to 400 F.
Whisk together milk, egg, and butter in a small bowl. Whisk together
remaining ingredients in a large bowl, then add milk mixture to dry
ingredients. Stir until just combined.
Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a
tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10
minutes.

Makes 12 muffins.


Per Serving (excluding unknown items): 2136 Calories; 112g Fat (47.0%
calories from fat); 55g Protein; 229g Carbohydrate; 15g Dietary Fiber;
458mg Cholesterol; 4106mg Sodium. Exchanges: 11 1/2 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 19 1/2 Fat; 2 Other Carbohydrates.

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