Corn Muffins With Bacon And Chevre Noir Recipe

• 2 1/2 c. all-purpose flour (625 ml)
• 2 Tbsp. sugar (30 ml)
• 1 Tbsp. baking pwdr (15 ml)
• 1 tsp baking soda (5 ml)
• 1/4 tsp cayenne (1 ml)
• 1/4 tsp salt (1 ml)
• 1/2 c. cornmeal (125 ml)
• 1 Tbsp. finely minced fresh thyme (15 ml)
• 1/2 c. butter, melted (125 ml)
• 3 x Large eggs
• 1 1/2 c. buttermilk (375 ml)
• 1 c. corn kernels, fresh or possibly frzn corn (250 ml)
• 4 slc cooked bacon, crumbled
• 1 c. shredded chevre noir (250 ml)

Directions