Corny Bacon Muffins

 

½ C. Shelf Stable Bacon Pieces or Bacon Bits

1 C. enriched flour

1/4 C. sugar

4 tsp. baking powder

3/4 tsp. salt

1 C. yellow corn meal

2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)

1 C. milk (1/3 C. powdered milk, 1 C. water)

1/4 C. vegetable oil

 

If using non shelf stable bacon, cook until crisp; drain and cut in small pieces. Sift together the flour, sugar, baking powder, and salt. Stir in corn meal, then add eggs, milk, and vegetable oil. Stir until just smooth, add bacon bits and fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.