Bacon and Cheddar Corn Muffins

Ingredients

• 3/4 cup fine corn mealNutrition
• 1 tsp baking powderNutrition
• 4 tbsps canola oilNutrition
• 1 large egg, lightly beatenNutrition
• 4 slices baconNutrition
• 2 tbsps sugarNutrition
• 1 1/4 cup low fat buttermilkNutrition
• 1/2 cup cheddar cheese, shreddedNutrition
• 1 cup all purpose flourNutrition
• 3/4 tbsp cuminNutrition
• 1/4 tsp saltNutrition
• 1 jalapeno pepperNutrition
• 1 tsp baking sodaNutrition

Directions

1. 1Preheat oven to 375 °F (190 °C).
2. 2Cook, drain and crumble bacon. Seed and mince jalapeno.
3. 3In a large bowl combine flour, corn meal, cheddar cheese, sugar, baking powder, baking soda, cumin and salt and whisk. Stir in bacon and jalapeno.
4. 4In a separate bowl combine buttermilk, oil and egg, stir well with a whisk.
5. 5Add buttermilk mixture to flour mixture, stirring just until moist.
6. 6Place 12 muffin-cup liners in muffin cups, coat with cooking spray. Divide batter among muffin cups.
7. 7Bake for 15 minutes or until a wood pick inserted in center comes out clean. Cool 5 minutes in pan then transfer to a wire rack.

Nutrition per serving

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