Bacon And Scallion Corn Muffins

Directions

1. In a heavy skillet cook the bacon over moderate heat till it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 Tbsp. of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, till it is softened. Into a bowl sift together the cornmeal, flour, baking pwdr, baking soda, and salt. In another bowl whisk together the Large eggs, butter, lowfat sour cream, and lowfat milk, stir in bacon, onion, and cornmeal mix, and beat the batter well. Divide the batter among 12 well-buttered 1/3-c. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 min, or possibly till they are golden brown. Turn the muffins out onto a rack and let them cold.
2. Yield: 12 muffins