Bacon-Cheddar Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup all-purpose flour3/4 cup yellow cornmeal1/2 Cup Sargento Low-Fat Cheddar Cheese2 Tablespoons sugar1 teaspoon baking soda1 teaspoon baking powder3/4 teaspoon ground cumin1 teaspoon salt4 center-cut bacon slices, cooked, drained, and crumbled1 jalepeno pepper, seeded and minced1 1/4 Cups lowfat buttermilk1/4 cup canola oil1 large egg, lightly beaten
Preheat oven to 375 degrees F.
Mix the first 7 ingredients in a bowl with a whisk.
Stir in bacon and jalepeno.
Create a well in the flour mixture.
Combine buttermilk, egg, and canola oil in a small bowl and stir well with a whisk.
Pour the buttermilk mixture into the well of the flour mixture and stir just until moist.
Place 12 muffin cups into a muffin tin and divide the batter among the 12 cups.
Bake for 16 minutes or until a wooden skewer comes out clean. Cool 5 minutes on a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GNEISS_GIRL.
Mix the first 7 ingredients in a bowl with a whisk.
Stir in bacon and jalepeno.
Create a well in the flour mixture.
Combine buttermilk, egg, and canola oil in a small bowl and stir well with a whisk.
Pour the buttermilk mixture into the well of the flour mixture and stir just until moist.
Place 12 muffin cups into a muffin tin and divide the batter among the 12 cups.
Bake for 16 minutes or until a wooden skewer comes out clean. Cool 5 minutes on a wire rack.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GNEISS_GIRL.
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 7.7 g
- Cholesterol: 21.6 mg
- Sodium: 245.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.9 g
- Protein: 4.9 g
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