Bacon Cheese Muffins (from The Muffin Cookbook, 1989)
1/2 pound bacon
vegetable oil
1 egg, beaten
3/4 c. milk
1 3/4 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1 c. (4 oz.) shredded cheddar cheese
1/2 c. crunchy nugget-like cereal
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 c. 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 mixutre 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 muffin cups, filling about 3/4 full. Bake 15 – 20 minutes or until golden. Remove from pan. Cool on wire rack.
Makes 12 muffins.
