Bacon-Cheddar Corn Muffins

By Kplmrm

Ingredients

• 4 1/2 ounces all-purpose flour (about 1-cup)
• 3/4 cup yellow cornmeal
• 1/2 cup (2-ounces) sharp cheddar cheese, shredded
• 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

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°F.

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.

Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Amount per serving
Calories: 160
Fat: 7.9g
Saturated fat: 2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.6g
Protein: 4.8g
Carbohydrate: 17.7g
Fiber: 0.9g
Cholesterol: 23mg
Iron: 0.9mg
Sodium: 299mg
Calcium: 89mg