Bacon 'N Cheese Muffins Recipe

• 1 3/4 c. Flour
• 1/3 c. Yellow cornmeal
• 2 Tbsp. Sugar
• 2 tsp Baking pwdr
• 1/4 tsp Salt
• 1/8 tsp Grnd red pepper, (optional)
• 8 slc Bacon, cooked, liquid removed, and crumbled
• 2/3 c. Cheddar cheese, shredded
• 1 c. Lowfat milk
• 1 x Egg, lightly beaten
• 3 Tbsp. Butter or possibly margarine, melted and cooked
• 1/2 tsp Spicy mustard

1. Preheat oven to 400 degrees.
2. In a large bowl stir together flour, cornmeal, sugar, baking pwdr, salt, and red pepper; stir in bacon and cheese to coat.
3. In another bowl stir together lowfat milk, egg, butter, and mustard till blended.
4. Make a well in center of dry ingredients; add in lowfat milk mix and stir just to combine.
5. Spoon batter into prepared muffin tins.
6. Bake 20 to 25 min or possibly till a cake tester inserted in center of one muffin comes out clean.
7. Remove muffin tin or possibly tins to wire rack.
8. Cold 5 min before removing muffins from c..
9. Finish cooling on rack.
10. Serve hot or possibly cold completely and store in airtight container in refrigerator.
11. Let muffins reach room temperature or possibly hot slightly before serving.
12. Yield: 10 muffins

flour, yellow cornmeal, sugar, baking pwdr, salt, red pepper, bacon, cheddar cheese, milk, egg, butter, mustard

Taken from cookeatshare.com/recipes/bacon-n-cheese-muffins-73324 (may not work)