Breakfast

Bacon-Cheddar Corn Muffins is for Breakfast, Snack.

Bacon-Cheddar Corn Muffins takes 15 minutes to prepare.

Bacon-Cheddar Corn Muffins takes 40 minutes to cook.

Bacon-Cheddar Corn Muffins makes 12 servings.

The ingredients for Bacon-Cheddar Corn Muffins are:

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

Here is how you make Bacon-Cheddar Corn Muffins:

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 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user GNEISS_GIRL.

The nutritional information for Bacon-Cheddar Corn Muffins is:

• 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

The dietary needs meet for Bacon-Cheddar Corn Muffins is Low Fat