Bacon-Cheddar Corn Muffins

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Breakfast muffin recipe!

 

Ingredients:

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 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

 

Instructions:

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.



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