Name: Wild Rice-Bacon Muffins
Ingredients: 1 Egg; 2 c Bisquick original baking mix; 2/3 c Milk; 2 tb Vegetable oil; 3/4 c Cooked wild rice; 1/3 c Shredded Monterey Jack cheese; 2 tb Bac-os bacon-flavored bits or crumbled cooked bacon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Bread	12	Servings

INGREDIENTS

1		Egg
2	c	Bisquick original baking mix
2/3	c	Milk
2	tb	Vegetable oil
3/4	c	Cooked wild rice
1/3	c	Shredded Monterey Jack cheese
2	tb	Bac-os bacon-flavored bits or crumbled cooked bacon

INSTRUCTIONS

HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2x1-1/4 inches, or line with paper baking cups.
BEAT egg slightly in medium bowl. Stir in baking mix, milk and oil just
until moistened. Fold in remaining ingredients. Divide batter evenly among
muffin cups.
BAKE 15 to 18 minutes or until golden brown. Cool slightly before removing
from pan. Serve warm.  1 dozen muffins.
From <Betty Crocker: Bisquick Classics and New Favorites>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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