Bacon And Egg Breakfast Muffins

• 2 cups white lily self-rising flour
• 2 tablespoons granulated sugar
• 1 teaspoon dry mustard
• 3/4 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 3/4 cup milk
• 1/4 cup crisco vegetable oil
• 2 large eggs, hard boiled and diced
• 4 slices cooked bacon, drained and crumbled

1. Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
2. Combine flour, sugar, and dry mustard.
3. Stir in cheese and make a well in the center of the ingredients.
4. Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
5. Fill prepared muffin cups 1/3 full (half the batter will be used).
6. Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
7. Top with remaining batter. Muffin cups should be about 2/3 full.
8. Bake for 20 to 25 minutes or until muffins are lightly browned.
9. Serve hot.

white lily selfrising, sugar, mustard, shredded sharp cheddar cheese, egg, milk, vegetable oil, eggs, bacon

Taken from www.food.com/recipe/bacon-and-egg-breakfast-muffins-315681 (may not work)