You guys, we leave for Japan in 6 days!!! We are all so excited, and ready to be there. There is so much to do to get ready for any trip, but this trip seems like double the amount of work. It will all be worth it though, I am sure! This week is the last push for our eat healthy, and lose a couple pounds before we go. These muffins made a great guilt free side dish with soup, but hello! Bacon and Cheese!
Can you ever go wrong when bacon and cheese are involved? Pretty sure the answer to that is no. These muffins use only 2 strips of bacon for 12 muffins, so there isn’t a ton, but enough to give you that smoky bacon flavor. Plus there are sauteed onions, that were cooked in a little bit of the bacon drippings. Yes please! These aren’t your ordinary corn muffin with texture though. The flour to cornmeal ratio means these will be a little denser than your average corn bread. But that isn’t a bad thing at all!
We had these with soup while my in-laws were visiting. These corn muffins disappeared very quickly! Even my 7 year old, who will pick out onions from anything, ate these. Not sure if couldn’t find them or just didn’t care, but he ate 2 whole muffins and was a happy kid. These came together in a matter of minutes too, so they are great for a weeknight meal, or a big bowl of chili on the weekend.
- 2 slices bacon
- 3/4 cup onion , chopped
- 1 1/4 cups buttermilk (fat-free)
- 1/4 cup olive oil
- 1 egg , lightly beaten
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup sharp cheddar cheese , shredded
- In a skillet over medium heat, cook the bacon. Once cooked, remove the bacon and place on a paper towel to drain. Leave the drippings in the pan. Increase the heat to medium-high. Add onions, and saute for 5 minutes.
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with non-stick spray.
- In a bowl combine buttermilk, olive oil, and egg.
- In a separate bowl mix together flour, cornmeal, baking powder, baking soda, salt and cayenne. Make a well in the center, and add the buttermilk mixture. Stir until just combined.
- Fold in bacon, onions, and cheese. Fill the muffin tin with batter. Bake for 13 minutes, or until a toothpick comes out clean.
- Remove muffins and let cool on a wire rack.
From Cooking Light
Amount Per ServingCalories 176 Total Fat 9g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 6g Cholesterol 28mg Sodium 307mg Carbohydrates 17g Net Carbohydrates 0g Fiber 1g Sugar 2g Sugar Alcohols 0g Protein 6g