The Astronomer has been humming and singing “Do you know the Muffin Man?” on a daily basis this past week. It’s been muffin madness at the apartment, and after the roaring success of these Corn Muffins with Bacon, Cheddar, and Jalapeño, it doesn’t look like it’ll be losing steam anytime soon.
This is the second of five recipes that I’ve tackled from this month’s Cooking Light feature on “Munchable Muffins.” While I really liked the first batch of Pistachio Chai muffins, these savory ones are even better.
I doubled the amount of jalapeños called for in the original recipe and increased the helping of cheddar as well. I was tempted to fiddle with the bacon portion while I was at it, but held off and found that four slices was enough to impart some salty smokiness into every bite. Once again, I followed these “Five Tips for Perfect Muffins” and the texture was perfect.
With bright green jalapeños and deep red bacon bits dotting the batter, I’d like to think of these muffins as a savory take on sweet Funfetti cupcakes. Next up, Tuscan Lemon Muffins!
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 3/4 shredded sharp cheddar cheese
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 4 center-cut bacon slices, cooked, drained, and crumbled
- 2 jalapeño pepper, seeded and minced
- 1 1/4 cups low-fat buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 375°. 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.
