Bacon Cheddar Muffins
|Sliced scallions||2⁄3 Cup (10.67 tbs)|
|Canadian bacon||3 Ounce, diced|
|Dried thyme||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|1% buttermilk/Soured milk||1 Cup (16 tbs) (Low Fat Variety)|
|Canola oil||3 Tablespoon|
|Reduced-fat cheddar cheese||2 Ounce, diced|
Preheat the oven to 400F.
Coat a 12-cup muffin pan with no-stick spray.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the scallions, bacon, and thyme.
Cook for 2 to 3 minutes, or until the scallions are softened and the bacon has released some of its liquid.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, egg whites, and oil.
Stir into the flour mixture until just blended.
Stir in the seal-lion mixture and the Cheddar.
Divide the batter among the prepared muffin cups, filling them two-thirds full.
Bake for 10 to 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack for 5 minutes.
Remove the muffins from the pan.