Savory Bacon Cheddar Corn Muffins - cooking recipe

Ingredients

Crisco(R) Original No-Stick Cooking Spray
1 (6 ounce) package Martha White(R) Cotton CountryTM Cornbread Mix
1 teaspoon dry mustard
1/2 cup milk
1/2 cup sour cream
1 large egg, beaten
1 cup shredded sharp Cheddar cheese
1/2 cup cooked, crumbled bacon

Preparation

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.
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.
Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.