Blue Corn Chile Bacon Muffins
photo by YaYa1689
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
10-12 muffins
ingredients
- 1 cup flour
- 3⁄4 cup blue cornmeal (yellow corn meal can be substituted)
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 cup buttermilk
- 1 egg, beaten
- 2 tablespoons melted butter or 2 tablespoons margarine
- 2 tablespoons bacon bits
- 2 jalapenos, stems and seeds removed, chopped (can add more if you like the muffins with extra heat)
directions
- Preheat oven to 425°F.
- Grease muffin tins.
- Mix together dry ingredients (flour- salt).
- Combine the rest of the ingredients in large bowl (buttermilk - jalapeños).
- Stir in dry ingredients.
- Pour into muffin tins.
- Bake for 20-25 minutes.
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Reviews
-
These have a nice texture and even with 2 jalapenos are very mild. Not having bacon bits, I cooked 2 slices of bacon until crisp and then crumbled into the batter. I also grated some sharp cheddar cheese and added to the batter. Definately will up the amount of jalapenos next time around. These were great with brunch and I plan on having leftovers with some soup later in the week.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>