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1
Spray muffin tins with non-stick cooking spray; set aside.
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2
Heat a skillet over medium heat.
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3
Swirl 1 tablespoon of the oil; add the bacon and saute for 1 minute.
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4
Add in the scallions; stir/saute for 2 minutes, until scallions are wilted and bacon is lightly browned.
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5
Transfer mixture to a large bowl and let cool for 10 minutes.
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6
In another mixing bowl, whisk the flour, cornmeal, baking powder, sugar, and salt until well blended; set aside.
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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.
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8
Stir in the flour mixture until moistened.
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9
Fill prepared muffin tins 3/4 full.
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10
Bake in a 400u00b0 oven for 18 minutes or until muffins are lightly browned and pick comes out with a few moist crumbs attached.
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11
Set muffin pan on a wire rack to cool 10 minutes.
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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).
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13
To store: cool completely, then seal in an airtight container or in freezer bags.
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14
Muffins will stay fresh at room temperature for 2 days or up to 3 months in freezer.
