Bacon, Onion, and Cheddar Corn Muffins

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield:

Serves 12 (serving size: 1 muffin)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 28 Minutes

Nutritional Information

Calories 137
Fat 4.6 g
Satfat 1.5 g
Sodium 217 mg

Ingredients

2 slices bacon
3/4 cup chopped onion
1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 ounces shredded sharp cheddar cheese (about 1/2 cup)
Cooking spray

Preparation

1. Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.

2. Preheat oven to 400°.

3. Combine buttermilk, olive oil, and egg.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

5. Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.

6. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Note:

David Bonom,

September 2012