Corn Muffins with Bacon and Chives

Sometimes my kitchen resembles Dr. Frankenstein's laboratory. The past few days I've stitched food together, scorched it, and turned it loose into the countryside. Today, I got lucky and made something time-saving and edible...with minimal effort. As usual.
I found a box of cornbread mix and the mad scientist rose up in me. I'd used all the bacon for a pasta recipe, but I found a package of *real* bacon bits in the fridge. I added a few chopped chives, a farm egg, and 2% milk.
Twenty minutes later, my experiment was ready. Nothing groundbreaking, but they were very good and at least I didn't catch the stove on fire. The bacon pieces worked better than pan fried bacon (no grease and the texture held together); the chives added a hint of onion.

Corn Muffins with Bacon and Chives

1 box Old Glory cornbread mix (or Jiffy, Martha White, etc.)

1/2 bag Hormel Real Bacon pieces

4 T chopped chives (fresh--and finely chopped)

1 jumbo egg

2% milk

Preheat oven to 400 degrees. Grease muffin tins. Add milk and egg to mix. Spoon a layer, then add bacon and chives. Add another layer of cornbread batter. Gently stir each "cup."

Bake 20 minutes.

Perfect with soups, salads, and pasta.Highly recommended for midnight snacks. Leftovers can be used for more kitchen experimentation--cubed and baked, then tossed in a salad instead of "croutons," if there are leftovers.
(Bacon-Sun Dried Tomato-Pancetta Carbonara--tomorrow's recipe.)