Bacon-Cheddar Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4.5 ounces all-purpose flour (about 1 cup) |
3/4 cup yellow cornmeal |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
2 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
4 center-cut bacon slices, cooked, drained, and crumbled |
1 jalapeño pepper, seeded and minced |
1 1/4 cups low-fat buttermilk |
1/4 cup canola oil |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
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