1. Preheat oven to 400°F and lightly spray or butter a 12-cup muffin tin or line with paper baking cups. In skillet over medium heat, cook bacon for 5-6 minutes or until slightly rendered and just beginning to crisp. Remove from heat and drain on paper towels, cutting into 1/2-inch pieces when cool enough to handle.

2. In large bowl, whisk together dry ingredients until thoroughly combined. In small bowl, lightly whisk eggs and stir in melted butter and milk (or buttermilk if using). Stir liquid mixture into dry until just combined and fold in green onions and bacon, reserving some onions and bacon for garnishing muffin tops before baking. Divide batter into muffin cups, filling about 2/3 full and garnish with reserved bacon and onions. Bake for 15-20 minutes or until golden brown and toothpick inserted into muffin centers comes out clean. Cool on wire rack for 15-20 minutes before serving or make up to a day in advance.

Chef’s Tip:
Add a cup or fresh-cut sweet corn to your batter, or use drained canned corn when fresh is not available! Or for a defined sweetness, substitute 3 tablespoons honey for the sugar!