Classic American flavors have combined in one totally awesome muffin. Time to dig in!



  • 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 tablespoons vegetable oil

  • 10 crisp-cooked bacon, crumbled


  • 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.

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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.

Nutrition Facts

172 calories, 6 g fat (1 g saturated fat, 2 g polyunsaturated fat, 2 g monounsaturated fat), 32 mg cholesterol, 326 mg sodium, 24 g carbohydrates, 1 g fiber, 12 g sugar, 5 g protein.