Bacon-Cheddar Corn Muffins - Southern Recipes

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 59 milliliters canola oil
• 1 large egg, lightly beaten
• 237 milliliters 4.5 ounces all-purpose flour (about
• 1 teaspoons ground cumin
• 1 jalapeño pepper, seeded and minced
• 296 milliliters low-fat buttermilk
• 0 teaspoons salt
• 57 grams 1/2 cup shredded sharp cheddar cheese
• 2 Tbsps sugar
• 4 center-cut bacon slices, cooked, drained, and crumbled
• 177 milliliters yellow cornmeal