Baked: Bacon and Cheddar Corn Muffins

A cheesy bacon breakfast muffin for those on the go.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Ingredients

1 tsp baking powder
4 slices bacon
1 1/4 cup low fat buttermilk
4 tbsps canola oil
1 cup all purpose flour
1 large egg, lightly beaten
3/4 cup fine corn meal
1/2 cup cheddar cheese, shredded
2 tbsps sugar
3/4 tbsp cumin
1/4 tsp salt
1 jalapeno pepper
1 tsp baking soda

Instructions

1. Preheat oven to 375 °F (190 °C).

2. Cook, drain and crumble bacon. Seed and mince jalapeno.

3. In 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. In a separate bowl combine buttermilk, oil and egg, stir well with a whisk.

5. Add buttermilk mixture to flour mixture, stirring just until moist.

6. Place 12 muffin-cup liners in muffin cups, coat with cooking spray. Divide batter among muffin cups.

7. Bake 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.