Bacon Corn Bread Muffins

This is one of the recipes that my wife thought up during our spring break bacon week. We were eating bacon almost every meal, and it was getting hard to come up with new things. For a starchy side I decided to make corn bread muffins, my wife suggested I add bacon to them. Bacon corn bread muffins, that's a good idea! Nothing revolutionary, you're just adding bacon to corn bread and cooking it in a muffin tin, but they were delicious. They really are much better than regular corn bread muffins, and that's saying a lot, because corn bread muffins are delicious to start with. I use Jiffy brand corn bread mix to make my muffins. I know, you're all sitting there slack jawed at the thought of me baking from a box, but let me explain. They're good. I've tried a half dozen other corn bread recipes from scratch, and none of them are as good as Jiffy. It's cheap, it's made in Chelsea Michigan, and I'm a fan. I make no appologies.

Bacon Corn Bread Muffins - makes about 9 muffins
1 box Jiffy Corn Muffin mix.
1 egg
1/3 cup milk
3 slices of cooked bacon, chopped finely
Mix the box mix, the egg and the milk, add the bacon and mix. 
Let it sit for five minutes. Really, it's important, it makes the muffins better.
Restir gently and fill muffin cups 1/2 full. Using paper cupcake liners keeps them from sticking, highly recommended.
Bake 15-20 minutes until golden brown.

Corn bread muffins are good.
Bacon corn bread muffins are better.