Recipes and Cooking Maple-Bacon Corn Muffins Be the first to rate & review! Classic American flavors have combined in one totally awesome muffin. Time to dig in! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Bake Time: 20 mins Cool Time: 5 mins Total Time: 40 mins Servings: 15 Yield: 15 muffins Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup yellow cornmeal ¾ cup all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt 2 eggs, lightly beaten ¾ cup maple syrup ¾ cup milk ¼ cup plain low-fat yogurt 3 tablespoon vegetable oil 10 slices crisp-cooked bacon, crumbled Directions Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. In a medium bowl stir together cornmeal, flour, baking powder, and salt. Make a well in center of cornmeal mixture. In a small bowl combine eggs, maple syrup, milk, yogurt, and oil. Add all at once to cornmeal mixture; stir just until moistened. Fold in eight of the crumbled bacon slices. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in muffin cups on wire racks 5 minutes. Remove from muffin cups. Top with remaining two crumbled bacon slices. Serve warm. If desired, serve with additional maple syrup. To Make Ahead Prepare as directed through Step 2. Divide batter among three 1-qt. freezer bags or 1-cup airtight containers. Freeze up to 1 month. To serve, thaw one or more portions of batter in refrigerator overnight. Or thaw one portion at a time in microwave on 30% power (medium-low) 1 1/2 to 2 minutes, breaking up and stirring batter every 30 seconds. Continue as directed in Step 3. Rate it Print Nutrition Facts (per serving) 172 Calories 6g Fat 24g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 172 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 32mg 11% Sodium 326mg 14% Total Carbohydrate 24g 9% Total Sugars 12g Protein 5g Vitamin C 0.1mg 1% Calcium 98mg 8% Iron 0.7mg 4% Potassium 120mg 3% Folate, total 18.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.