Bacon, Onion, and Cheddar Corn Muffins

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 1/2

    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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: