| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Biscuits /, Muffins /, Scones | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon; (12 slices) |
| Vegetable oil | ||
| 1 | Egg; beaten | |
| 3/4 | c | Milk |
| 1 3/4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | tb | Cheddar cheese; shredded |
| 1/2 | c | Crunchy nugget cereal |
INSTRUCTIONS
In large skillet, cook bacon over medium-high heat until crisp. Drain, reserving drippings. If necessary add oil to drippings to measure 1/3 cup. In small bowl, combine dripping mixture, egg and milk; set aside. Crumble bacon; set aside. In large bowl, combine flour, sugar and baking powder. Make well in center. Add dripping-egg mixture all at once to flour mixture. Stirring just until moistened. Batter should be lumpy. Fold in bacon, cheese and cereal. Spoon into GREASED or PAPER-LINED 2 1/2" muffin cups, filling about 3/4 full. Bake in preheated oven 400F degrees. Bake 15-20 minutes. Remove from pan and cool on wire rack. Recipe by: Marty Boucher/Peggy Flentie, Jubail, KSA Posted to MC-Recipe Digest by "Pamela Creeden" <[email protected]> on May 13, 1998
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