For an extra layer of flavor, consider adding a pinch of cayenne pepper to the dry ingredients. Fresh corn kernels, cut from the cob, can be used in place of canned corn. Blanch them briefly before adding to the batter. These muffins are best enjoyed warm or at room temperature. They can be stored in an airtight container for up to 3 days. Try adding shredded cheddar cheese for a cheesy variation. If you don't have wheat germ, you can substitute with flaxseed meal or oat bran. For a vegetarian option, replace the bacon with sun-dried tomatoes or roasted red peppers.
Dovie Metz
Mar 8, 2025I love that these aren't too sweet. Perfect for a savory breakfast.
Kip Boyer
Nov 22, 2024These muffins were a hit at my brunch! Everyone loved the bacon and corn combination.
Mose Walter
Aug 22, 2024So easy to make, and a great way to use up leftover bacon. Thanks for the recipe!
Barney Lockman
Jun 5, 2024I found the muffins a bit dry. Next time, I'll add an extra tablespoon of milk.
Bethel Vonrueden
Oct 26, 2023I added cheddar cheese as suggested, and it was amazing! Definitely making these again.