Saturday, August 27, 2011

Bacon Cheddar Corn Muffins

I've been all about making things to freeze ever since we received a small freezer for our garage.  I had ripped this recipe out a while ago from Cooking Light, knowing the MR would love these.  With school starting back up, I don't usually have time to eat breakfast.  I knew these would be easy to grab on my way out the door.  The muffins were pretty simple.  I didn't use a jalapeno because they were out at the store.  Next time, I'll definitely add one for a little spice.  I'll also add some salt and pepper to the mix as well.  They were a tad bland, but still good.  I would recommend heating them up in the microwave for a few seconds before eating.  Enjoy!


  • 4 1/2 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
  • center-cut bacon slices, cooked, drained, and crumbled
  • jalapeño pepper, seeded and minced
  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup canola oil
  • large egg, lightly beaten
  • Cooking spray


  • 1. Preheat oven to 375°.
  • 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.
  • 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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