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
How to Make It
Preheat oven to 375°.
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.
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.
My family enjoyed these muffins very much. I made in accordance with the recipe, except where I had constraints as to what is available where I live. I used jarred jalapenos, grated mixed cheeses (no cheddar, which might have been better), and sour milk made from skim milk and vinegar. I served these with chili, and they were the perfect accompaniment. Maybe those who had them for breakfast were disappointed that they weren't sweet, and thus gave low ratings.
I don't know why so many people say these lacked flavor. They remind me of this jalapeno cheese cornbread that my mom makes (but is loaded with fat and calories). I use a fairly large jalapeno - a few seeds are fine and not too hot. Keeping the chop size on the bacon a bit on the larger size seems to make a difference and today I used Dubliner white cheddar. Yummy. Perfect with a bowl of chili.
I see now I should have read the prior reviews before making these. Agree with several others, these lacked flavor. Very bland and unremarkable. Definitely needs more salt and other adjustments to make these worthwhile.
After reading the other reviewers' comments, I consulted the recipe for Miniature Corn Muffins from All You, as those are quite tasty despite containing no bacon or cheddar. To bump up the flavor in this recipe I added a clove of garlic (I was omitting the jalapeno anyway) and increased the salt to 1/2 tsp. I also reserved the bacon drippings and used these in place of part of the oil. I hadn't made these before and so did not have a basis for comparison; but the result was a tasty, savory (and decently-sized) breakfast muffin that I would make again. Still, if (as I gather) these changes were needed to make them passable then I can't give a high rating. Next time I may increase the recipe by half to make the muffins larger.
I thought these were okay, but they need a little more flavor. I used finely shredded cheddar cheese, and next time I will use thickly shredded cheddar - I think that will make a difference. Also, I think I will use more salt and substitute butter for canola oil.
I thought these were very good. I omitted the jalapeno so it wouldn't be too spicy for my kids. We all loved them. They had plenty of flavor in my opinion and were extremely moist! My ONLY critique would be to add a little less cumin. I liked the cumin punch but I think 3/4 teaspoons is a little too much.
I made the recipe as directed, no changes. I was surprised at how little flavor these muffins have. How can something with bacon, jalapeno, cumin and cheese be bland? I was hoping someone here would have suggested a way to punch it up. I'll probably try them again (if only to use up the buttermilk) and try to think of a way to make them more savory.
These came out great...I'm going to make these adjustments for the next batch: a little bit of brown sugar or honey, a 1-2 more strips of bacon, include jalapeño seeds (we like spicy), maybe butter instead of the canola oil, chives?
The muffins were good...they were just missing something. Easy to make and came out moist.