Bacon, Onion, and Cheddar Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 slices bacon |
3/4 cup chopped onion |
1 1/4 cups fat-free buttermilk |
1/4 cup olive oil |
1 large egg, lightly beaten |
4.5 ounces all-purpose flour (about 1 cup) |
3/4 cup yellow cornmeal |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
2 ounces shredded sharp cheddar cheese (about 1/2 cup) |
cooking spray |
Directions:
1. Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.
2. Preheat oven to 400°.
3. Combine buttermilk, olive oil, and egg.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
5. Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.
6. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
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