Bacon-Cheddar Corn Muffins

1 Cup all-purpose flour 3/4 cup yellow cornmeal 1/2 Cup Sargento Low-Fat Cheddar Cheese 2 Tablespoons sugar 1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon ground cumin 1 teaspoon salt 4 center-cut bacon slices, cooked, drained, and crumbled 1 jalepeno pepper, seeded and minced 1 1/4 Cups lowfat buttermilk 1/4 cup canola oil 1 large egg, lightly beaten Preheat oven to 375 degrees F. Mix the first 7 ingredients in a bowl with a whisk. Stir in bacon and jalepeno. Create a well in the flour mixture. Combine buttermilk, egg, and canola oil in a small bowl and stir well with a whisk. Pour the buttermilk mixture into the well of the flour mixture and stir just until moist. Place 12 muffin cups into a muffin tin and divide the batter among the 12 cups. Bake for 16 minutes or until a wooden skewer comes out clean. Cool 5 minutes on a wire rack. Serving Size: Makes 12 muffins Number of Servings: 12