Bacon-Cheddar Corn Muffins

Bacon-Cheddar Corn Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Bacon-Cheddar Corn Muffins calories by ingredient


Great for breakfast or with chili Great for breakfast or with chili
Number of Servings: 12


    1 Cup all-purpose flour
    3/4 cup yellow cornmeal
    1/2 Cup Sargento Low-Fat Cheddar Cheese
    2 Tablespoons sugar
    1 teaspoon baking soda
    1 teaspoon baking powder
    3/4 teaspoon ground cumin
    1 teaspoon salt
    4 center-cut bacon slices, cooked, drained, and crumbled
    1 jalepeno pepper, seeded and minced
    1 1/4 Cups lowfat buttermilk
    1/4 cup canola oil
    1 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.