Quiche Lorraine Muffins

Directions

1. 1
   Spray muffin tins with non-stick cooking spray; set aside.
2. 2
   Heat a skillet over medium heat.
3. 3
   Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
4. 4
   Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
5. 5
   Transfer mixture to a large bowl and let cool for 10 minutes.
6. 6
   In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
7. 7
   Whisk the egg, egg yolks, and the remaining oil into the bowl with the bacon; stir in the milk and cheese until well blended.
8. 8
   Stir in the flour mixture until moistened.
9. 9
   Fill prepared muffin tins 3/4 full.
10. 10
    Bake in a 400° oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
11. 11
    Set muffin pan on a wire rack to cool 10 minutes.
12. 12
    Gently remove muffins from tin and cool them 5 minutes on the rack before serving (if stuck, gently rock back and forth to release it from the tin).
13. 13
    To store: cool completely, then seal in an airtight container or in freezer bags.
14. 14
    Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.