Bacon, Onion, and Cheddar Corn Muffins

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield: Serves 12 (serving size: 1 muffin)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Sodium: 217mg

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. 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. 2. Preheat oven to 400°.
  3. 3. Combine buttermilk, olive oil, and egg.
  4. 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. 5. Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.
  6. 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.
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