Bacon, Onion, and Cheddar Corn Muffins

Ingredients

• 2 slices bacon 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 large eggs lightly beaten
• 1.3 cups buttermilk fat-free
• 1 cup flour all-purpose
• 0.1 teaspoon ground pepper red
• 0.3 cup olive oil 
• 0.8 cup onion chopped
• 0.3 teaspoon salt 
• 0.5 cup sharp cheddar cheese shredded
• 0.8 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Cook bacon in a skillet over medium heat.
2. Remove bacon, reserving drippings in pan.
3. Drain bacon; crumble. Increase heat to medium-high.
4. Add onion to drippings in pan; saut 5 minutes.
5. Preheat oven to 40
6. Combine buttermilk, olive oil, and egg.
7. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture.
9. Add milk mixture; stir just until moist.
10. Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.
11. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
12. Remove muffins from tins; cool on a wire rack.