Bacon-Cheddar Corn Muffins

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4 1/2 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 jalapeño pepper, seeded and minced

1 1/4 cups low-fat buttermilk

1/4 cup canola oil

1 large egg, lightly beaten

Cooking spray

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