2 bacon slices
3/4 cups chopped onion
1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 oz. all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
Preheat oven to 400 F.
Combine buttermilk, olive oil and egg.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal, baking powder, baking soda, salt and ground red pepper in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
Meanwhile, cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped onion to drippings in pan; saute 5 minutes.
Stir bacon/onion mixture together with cheese, into muffin batter. Spoon into 12 muffin cups coated with cooking spray. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cook on a wire rack.
bacon recipe courtesy of: David Bonom, Master Class: Corn Muffins, Cooking Light, September 2012, p. 84