Bacon, Cheddar and Apple Corn Muffins

Bacon, Cheddar and Apple Corn Muffins

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  • Per muffin
  • 180 cal
  • 9g fat (4.5g sat)
  • 50mg chol
  • 360mg sodium
  • 21g carb
  • 2g fiber
  • 4g sugar
  • 6g protein

Ingredients

  • 1 cup gluten-free flour blend (see note)
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 4 tablespoons butter, melted
  • 1 tablespoon honey
  • 2 eggs, beaten
  • 3 slices bacon, cooked and crumbled (optional)
  • 1 cup grated cheddar cheese (about 4 ounces)
  • 1 small shallot, minced (optional)
  • 1 apple, chopped

Directions

Preheat oven to 400° F. Coat 12 muffin cups with nonstick spray.

Whisk together flour, cornmeal, baking powder, salt, baking soda and pepper in a large bowl. Combine buttermilk, butter, honey and eggs in a small bowl. Pour wet mixture into dry mixture and stir to blend. Fold in additions. Divide batter evenly between muffin cups.

Bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 5 minutes, then transfer to a rack.

Special notes:

Substitute all-purpose flour for the gluten-free flour blend, if desired.