Bacon Cheddar Corn Muffins

Yes, I've been on a bit of a bacon binge lately (don't judge), but I promise some veg-head friendly baked goods are in the works.  Regardless, this recipe can easily be made sans bacon and should still taste pretty decent.  I only had to buy a couple of the items in the ingredient list (cornmeal and canned corn), so these delicious little muffins ended up being quite budget friendly.

A few notes:

• I thought the muffins could have used a bit more cornmeal for that real cornbread flavor.  I'd probably add another 1/2 cup or so (and reduce the flour by 1/2 cup) to get a richer taste.
• I went heavy on the corn in my batch, mostly because I used canned corn.  Feel free to only add about 1 1/2 cups of canned corn, or use fresh corn.  You will definitely get a sweeter muffin with fresher ingredients
• As I mentioned before, you can easily omit the bacon for your pig-loving friends

Bacon Cheddar Corn Muffins (adapted from dianeabroad.com)

Ingredients
1 cup flour
1 cup cornmeal
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat greek yogurt
6 tablespoons butter, melted
3 eggs
1 ~15 oz can corn kernels, drained
5 pieces of bacon, cooked and crumbled (the recipe called for 6, I only had 5)
1/2 cup extra sharp cheddar cheese, freshly grated

Directions
1. Preheat the oven to 400 degrees
2. Line a muffin tin with liners
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt
4. In a medium bowl, whisk together the yogurt, melted butter, and eggs
5. Fold the wet ingredients into the dry
6. Fold in the corn, bacon, and cheese
7. Bake for ~18 minutes or until the tops are golden and tester inserted into the center of the muffins comes out clean
8. Cool briefly in the pan, remove to rack and continue to cool