Savory Bacon Cheddar Corn Muffins

Ingredients

• 0.5 cup bacon crumbled cooked
• 6 ounce cotton cornbread mix martha white®
• 1 teaspoon mustard dry
• 1 large eggs beaten
• 0.5 cup milk 
• 1 cup sharp cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• wire rack
• muffin liners

Directions

1. Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
2. Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
3. Bake 12 to 15 minutes or until light brown.
4. Remove muffins to wire rack; cool slightly before serving.