I loved them! Expecting them to be a bit bland I did double, perhaps triple the amount of red pepper for a bit of a kick and also added a bit of thyme for more flavour. Not difficult at all to make either.
Bacon, Onion, and Cheddar Corn Muffins
Photo: Johnny Autry; Styling: Mary Clayton Carl
More From Cooking Light
Total: 28 Minutes
Amount per serving
- Calories: 137
- Fat: 4.6g
- Saturated fat: 1.5g
- Sodium: 217mg
- 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
- 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.
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