Rating: 3 stars
19 Ratings
  • 5 star values: 1
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 3
Recipe by Cooking Light May 2011

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Credit: John Autry

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

160 calories; fat 7.9g; saturated fat 2g; mono fat 3.3g; poly fat 1.6g; protein 4.8g; carbohydrates 17.7g; fiber 0.9g; cholesterol 23mg; iron 0.9mg; sodium 299mg; calcium 89mg.
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