Jalapeno Cheddar Cornbread Muffins
Ingredients
The muffins
-
4
slices
all-natural bacon, chopped
-
1 ½
cups
flour
-
1
cup
coarse cornmeal
-
2
teaspoons
baking powder
-
½
teaspoon
coarse salt
-
6
tablespoons
butter, softened
-
½
cup
granulated sugar
-
2
large
eggs
-
2
cups
low fat buttermilk or 1 ½ cups milk
-
1
cup
shredded mild or sharp cheddar cheese
-
1
medium
jalapeno, seeded, ribbed and minced
For serving
-
to taste
soft salted butter
-
to taste
honey
Instructions
- Preheat the oven to 350°F and line a muffin tin with muffin liners.
- Cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate.
- In a bowl, whisk together flour, cornmeal, baking powder, and salt.
- In another bowl, beat the softened butter and sugar, then add the eggs one at a time until fluffy.
- Mix in the buttermilk until combined, then gradually add the dry ingredients until just combined.
- Fold in the bacon, cheddar, and jalapeno.
- Scoop the batter into the muffin wells, filling them about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool and serve with butter and honey.
Nutrition Facts (estimated)
Servings
15 muffins
Calories
171
Total fat
8g
Total carbohydrates
19g
Total protein
5g
Sodium
202mg
Cholesterol
46mg
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