Bacon Cheddar Corn Muffins
1 cup self rising flour
1 cup self rising yellow cornmeal
1 tablespoon sugar
1/2 tsp. garlic powder
1 cup plain yogurt
1 cup shredded cheddar cheese
1/2 cup Hormel Real Bacon Bits
2 tablespoons finely minced onion
1 large egg
Preheat oven to 425 Degrees
Coat muffin pan with cooking sprayIn bowl, combine flour, cornmeal, sugar and garlic powder; mix well. Add yogurt, cheese product, bacon bits, onion and egg. Stir just until moistened.
Spoon batter into muffin cups, filling each three-fourths full.
Bake 25 minutes or until golden brown.