Bacon Cheddar Corn Muffins

Recipe from Cooking Light dot com.

Yields 12 muffins.
Serving size: 1 muffin.
Calories: 160 per serving.

INGREDIENTS

1 c all-purpose flour
3/4 c yellow cornmeal
1/2 c sharp cheddar cheese, shredded
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cumin
1/4 tsp salt
4 slices center-cut bacon
1 jalapeno pepper, seeded & minced
1 1/4 c low-fat buttermilk
1/4 c canola oil
1 egg
Pam cooking spray
12-cup muffin tray
12 muffin/cupcake liners




DIRECTIONS
Cook bacon & drain grease; let cool on a few paper towels & crumble.
Set aside.

Pre-heat oven to 375.

In a large bowel combine flour, cornmeal, cheese, sugar, baking powder, baking soda, ground cumin, & salt. Mix well.

Stir in bacon & jalapeno. Make a well in middle of mixture.

In a separate bowl combine buttermilk, oil, & egg and stir well with a whisk.

Add buttermilk mixture to flour mixture & stir until moist.

Place liners in cups on muffin tray & coat with Pam.
Carefully pour batter evenly into each liner.

Bake for 15 minutes.

Broccoli & Cheddar Potato Skins

Recipe from here.

Serving Size: 2 halves
Calories: 192.7 per serving

INGREDIENTS:


2 medium potatos
spray oil
salt and pepper
2 oz lowfat cheddar cheese, shredded
1 cup cooked broccoli florets, chopped



DIRECTIONS:

Pre-heat oven to 450.

Pierce potato with a fork a few times all around.
Place in microwave & cook [use potato setting if your microwave has one or about 5 minutes per potato].

When finished, allow to cool enough to handle.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about 1/4 inch thick wall.

Lightly spray potato skins on both sides with oil.
Season both sides with salt & pepper.
Fill with broccoli & then cheese.
Place on a cookie sheet.
Bake 10 minutes or until cheese is melted.