Bacon Cheese Muffins
|Bacon||1⁄2 Pound (12 Slices)|
|Vegetable oil||1 Tablespoon|
|Egg||1 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Shredded cheddar cheese||4 Ounce (1 Cup, Wisconsin)|
|Cereal nuggets||1⁄2 Cup (8 tbs) (Crunchy Nutlike)|
Preheat oven to 400°F.
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 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 inch muffin cups, filling about 3/4 full.
Bake 15 to 20 minutes or until golden.
Remove from pan.
Cool on wire rack.