Savory Corn and Bacon Muffins

• 4 bacon slices, cooked and crumbled
• 3/4 cup cooked corn
• 2/3 cup sour cream
• 2 eggs
• 7 tablespoons safflower oil
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Position rack in center of oven and preheat to 375 degrees. Grease muffin cups. Combine bacon, corn, sour cream, eggs and oil; stirring to mix well. In a separate bowl, mix together remaining dry ingredients. Add wet ingredients to dry, stirring until just blended. Fill each muffin cup by 2/3 and bake until muffins are light brown, about 25 minutes. Serve warm.

Yield: 8 servings.