American · Brunch
Cornbread Bacon Muffins (Low-Calorie)
Savoury cornbread muffins made with a cornmeal and buttermilk batter, studded with crisp pork bacon and scallion, bound with egg and baking powder. Sweet corn flavour meets smoky pork saltiness, baked until golden. Served warm as a snack or alongside soup, chili, or eggs.
$2
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
304Calories
11.2gProtein
13.1gFat
38.8gCarbs
5.2gSugar
2.9gFiber
892mgSodium
204mgChol
5.8gSat Fat
285mgPotassium
95mgCalcium
1.4mgIron
0.2mcgVitamin B12
2.1mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Heat oven to 400F and line 2 muffin wells with paper cases or grease lightly.
2
Fry
Cook the bacon in a dry skillet over medium heat 4 to 5 minutes until fat renders and edges crisp, then drain on paper towel.
3
Whisk
Combine cornmeal, flour, baking powder, salt and sugar in a bowl until no flour streaks remain.
4
Fold
Beat egg with buttermilk and melted butter, fold into dry mix with scallion and most bacon until just moistened.
5
Bake
Divide batter between 2 wells, scatter reserved bacon on top, bake at 400F 16 to 18 minutes until risen and golden.
6
Plate
Rest muffins 5 minutes, turn out, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 oz56g pork bacon, 1 slice
- 1 cup120g cornmeal
- 1/2 cup60g all-purpose flour
- 2/3 cup160ml buttermilk
- 2 tbsp28g butter, melted
- 22 large eggs
- 22 scallion
- 1 1/2 tsp1 1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sugar
