Bacon-Cheddar Corn Muffins

Bacon-Cheddar Corn Muffins Recipe
John Autry

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 40 Minutes

Nutritional Information

Calories 160
Fat 7.9 g
Satfat 2 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 4.8 g
Carbohydrate 17.7 g
Fiber 0.9 g
Cholesterol 23 mg
Iron 0.9 mg
Sodium 299 mg
Calcium 89 mg

Ingredients

4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1/2 cup (2 ounces) 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
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

Preparation

1. Preheat oven to 375°.

2. 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.

3. 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.

Note:

Maureen Callahan,

May 2011
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