| 1. |
Preheat oven to 375 °F (190 °C). |
| 2. |
Cook, drain and crumble bacon. Seed and mince jalapeno. |
| 3. |
In a large bowl combine flour, corn meal, cheddar cheese, sugar, baking powder, baking soda, cumin and salt and whisk. Stir in bacon and jalapeno. |
| 4. |
In a separate bowl combine buttermilk, oil and egg, stir well with a whisk. |
| 5. |
Add buttermilk mixture to flour mixture, stirring just until moist. |
| 6. |
Place 12 muffin-cup liners in muffin cups, coat with cooking spray. Divide batter among muffin cups. |
| 7. |
Bake for 15 minutes or until a wood pick inserted in center comes out clean. Cool 5 minutes in pan then transfer to a wire rack. |
