Bacon-Creamed Corn Muffins with Honey
- 2 (8.5-oz) boxes corn muffin mix
- 1 (14.75-oz) can cream-style corn
- 2/3 cup sour cream
- 2 eggs, beaten (or 1/2 cup egg substitute)
- 1/4 cup unsalted butter, melted
- 6 slices precooked bacon
- Cooking spray
- 1/2 cup honey
Preheat oven to 400°F. Combine muffin mix, cream-style corn, sour cream, eggs, and melted butter; whisk until blended, then let batter stand 4 minutes. Microwave bacon following package instructions, then chop into small pieces.
Coat 2 (12-cup) muffin pans with spray. Scoop corn batter into muffin pans using ice cream scoop (or tablespoon) until each cup is 3/4 full. Sprinkle bacon on top of each muffin.
Bake muffins 18–20 minutes or until toothpick inserted in center comes out clean. Drizzle each muffin with warm honey. Serve.
CALORIES (per 1/24 recipe) 130kcal; FAT 6g; SAT FAT 3g; TRANS FAT 0g; CHOL 25mg; SODIUM 200mg; CARB 19g; FIBER 0g; SUGARS 9g; PROTEIN 2g; CALC 2%; IRON 6%
Source: Publix Aprons® recipe