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John Autry Photo by: John Autry

Bacon-Cheddar Corn Muffins

Cooking Light MAY 2011

  • Yield: 12 servings (serving size: 1 muffin)
  • Hands-on: 15 Minutes
  • Total: 40 Minutes

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.

Nutritional Information

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
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Bacon-Cheddar Corn Muffins Recipe

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