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Marvelous Muffins

(Pat Roberts' recipe - CSDT & Bacon Corn Muffins)

2 (8.5 oz) packages Jiffy corn muffin mix

2 C  frozen whole kernel corn, thawed
3 tsp  CSD Garlic
2/3 C  CSD Tomatoes, drained & diced
2/3 C  buttermilk
2/3 C  sour cream
2 large eggs

6 strips of crisply fried bacon.

Preheat oven to 375° & oil, grease or spray two muffin tins.


Combine the muffin mix, CSD Garlic & CSD Tomatoes in medium bowl.  Mix corn, buttermilk, sour cream & eggs in a separate bowl until well blended.  Add wet mixture to muffin mix, stir until moistened. 


Fill muffin tins half full of batter.  Crumble bacon and spread a small amount over the top of each muffin, then gently swirl bacon into the batter.  Bake about 15 minutes.

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