Bacon-Cheddar Corn Muffins

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1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/2 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

1 cup fat-free milk

2 tablespoons lemon juice

2 tablespoons butter, melted

1 large egg

1/2 cup (2 ounces) shredded extrasharp cheddar cheese

4 center-cut bacon slices, cooked and crumbled

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