Cheesy Bacon Cornmeal Muffins

Serve these savoury muffins with scrambled eggs for a heart breakfast.
Did you know? Cornmeal if flour made from dried corn and contains B-vitamins like riboflavin and thiamine, which promote healthy muscles and tissue.

3 slices bacon, cut crosswise into thin strips
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp. granulated sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
pinch cayenne pepper
1 1/4 cups finely diced old cheddar cheese
1 green onion, very thinly sliced
1 1/4 cups plain yogurt
1/3 cup butter, melted and cooled
2 eggs, lightly beaten

Preheat oven to 400F. Grease 12 muffin cups or spray with non-stick cooking spray. Place bacon in a small frying pan set over medium heat; cook, stirring, until bacon is crisp. Place on a paper towel-lined plate. Put 1 tsp. bacon in a small dish; set aside. In a large bowl, whisk together flour, cornmeal, sugar baking powder, salt, baking soda and cayenne pepper until combined. Stir in 1 cup cheddar cheese, bacon (not the reserved portion) and green onion.

In a medium bowl, whisk yogurt with butter and eggs. Stir into flour mixture until well combined. Divide batter evenly among muffin cups and sprinkle with remaining cheese and bacon.

Bake in oven until muffins are golden and a toothpick inserted in centre comes out clean, about 18 minutes. Run a knife around the edges of the muffins. Let stand in pan for 5 to 10 minutes. Let cool on a rack.

Makes 12 Muffins.