Bacon and Cheddar Corn Muffins

Ingredients

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

Directions

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.