| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Flour |
| 1/3 | c | Yellow cornmeal |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground red pepper; (optional) |
| 8 | sl | Bacon; cooked, drained, and crumbled |
| 2/3 | c | Cheddar cheese; shredded |
| 1 | c | Milk |
| 1 | Egg; lightly beaten | |
| 3 | tb | Butter or margarine; melted and cooked |
| 1/2 | ts | Spicy mustard |
INSTRUCTIONS
(Source: Muffin Madness) Preheat oven to 400 degrees. In a large bowl stir together flour, cornmeal, sugar, baking powder, salt, and red pepper; stir in bacon and cheese to coat. In another bowl stir together milk, egg, butter, and mustard until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Spoon batter into prepared muffin tins. Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or cool completely and store in airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. Yield: 10 muffins Posted to TNT Recipes Digest by [email protected] (Vergie A Ewing) on Mar 6, 1998
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