Bacon-Cheddar Corn Muffins

• 4.5 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
• 4 center-cut bacon slices, cooked, drained, and crumbled
• 1 jalapeno pepper, seeded and minced
• 1 1/4 cups low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 375u0b0.
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 jalapeno; 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 375u0b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

flour, yellow cornmeal, cheddar cheese, sugar, baking powder, baking soda, ground cumin, salt, center, pepper, lowfat buttermilk, canola oil, egg, cooking spray

Taken from www.myrecipes.com/recipe/bacon-cheddar-corn-muffins-2 (may not work)