These moist cornmeal muffins are filled with lots of cheddar and bacon, making them an ideal sidekick to any bowl of soup.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 1dozen muffins
2cupswhite whole wheat flour
1/2teaspoonground black pepper
1cupshredded cheddar cheese
5strips baconfried and coarsely chopped
Preheat oven to 400F and lightly grease a 12-cup muffin tin.
In a large bowl, whisk flour, cornmeal, baking powder, baking soda, salt, pepper, and cheese until combined.
In a medium bowl, whisk eggs, sour cream, oil, honey, and buttermilk until smooth. Add liquid mixture to dry mixture and gently fold until just combined. Fold in chopped bacon.
Fill greased muffin cups to brim with batter. Bake at 400F 5 minutes then reduce heat to 375F and continue baking 15 more minutes until golden brown. Cool muffins in pan 5 minutes before transferring to a wire cooling rack to cool completely.
Store muffins in an airtight container at room temperature up to 3 days.
They may also be frozen up to 1 month.