Corn Muffins with Bacon, Cheddar Cheese and Jalapeno

By RoketJSquerl

Ingredients

• HALF RECIPE:
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 3/4 cup yellow cornmeal
• 3/4 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
• 2 jalapeño pepper, seeded and minced
• 1 1/4 cups low-fat buttermilk
• 1/4 cup olive oil
• 1 large egg, lightly beaten
• Cooking spray
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/3 cup yellow cornmeal
• 1/3 shredded sharp cheddar cheese
• 1 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon ground cumin
• 1/8 teaspoon salt
• 2 center-cut bacon slices, cooked, drained, and crumbled
• 1 jalapeño pepper, seeded and minced
• 2/3 cups low-fat buttermilk
• 1/8 cup olive oil
• 1/2 large egg, lightly beaten

Preparation

Step 1

Preheat oven to 375°. 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° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.



Makes 12 muffins.