Bacon Cheddar Corn Muffin

By á-1073

Lighter version full of flavor.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 cup shredded sharp cheddar cheese
• 2 tabelspoons sugar
• 1 teaspoon baking powder
• 1 teastpoon baking soda
• 3/4 teaspoon ground cuming
• 1/4 teastpoon sald
• 4 slices of bacon cooked, drained and crumbled
• 1 jalapeno pepper, seeded and minced
• 1 1/4 cups low-fat butter milk
• 1/4 canola oil
• 1 large egg, lightly beaten
• cooking spray

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 375

Place 12 muffin-cup liners in muffin cups; coat with cooking spray.

Combine flour and next 7 ingredients (through salt) in a large bowl, stir with a whisk. Stir in bacon and jalapeno; make a well in ceter of mixture. Combine buttermilk, oil and egg in a bowl, mix well with whisk. Add buttermilk mixture to flour mixture, stirring until just moist.

Divide batter among muffin cups. Bake for 15 minutes or until done.

Cool on wire rack.