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Bacon, Onion, and Cheddar Corn Muffins

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 15 mins
Total time 28 mins
Yield Serves 12 (serving size: 1 muffin)

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

Nutrition Information

  • calories 137
  • fat 4.6 g
  • satfat 1.5 g
  • sodium 217 mg

How to Make It

  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.