4.5 ounces all-purpose flour (about 1 cup) $
3/4 cup yellow cornmeal
1/2 cup (2 ounces) shredded sharp cheddar cheese $
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cumin
1/4 teaspoon salt
4 center-cut bacon slices, cooked, drained, and crumbled $
1 jalapeņo pepper, seeded and minced
1 1/4 cups low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten $
Cooking spray $

4 5 ounces all-purpose flour (about 1 cup) $ 3/4 cup yellow cornmeal 1/2 cup (2 ounces) shredded sharp cheddar cheese $ 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground cumin 1/4 teaspoon salt 4 center-cut bacon slices, cooked, drained, and crumbled $ 1 jalapeņo pepper, seeded and minced 1 1/4 cups low-fat buttermilk 1/4 cup canola oil 1 large egg, lightly beaten $

Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeņo; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.