Bacon Sourdough Muffins

• 3 slices bacon
• 1 3/4 c. all-purpose flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 beaten egg
• 1/2 c. milk
• 1/2 c. Sourdough Starter
• 1/3 c. cooking oil
• 1/4 c. shredded Cheddar cheese
• 1 pkg. active dry yeast
• 1/2 c. warm water (105~ to 115~)
• 2 c. warm water
• 2 c. all-purpose flour
• 1 Tbsp. sugar or honey
• 3/4 c. all-purpose flour
• 3/4 c. water
• 1 tsp. sugar or honey
• 1 tsp. sugar

1. In a large bowl, dissolve active dry yeast in 1/2 cup warm water.
2. Stir in 2 cups of warm water, 2 cups all-purpose flour and 1 tablespoon of sugar or honey.
3. Beat until smooth.
4. Cover bowl with cheesecloth.
5. Let stand at room temperature for 5 to 10 days or until mixture has a fermented aroma, stirring 2 or 3 times a day.
6. (Fermentation time depends on room temperature.
7. A warmer room hastens fermentation.)

bacon, flour, sugar, baking powder, salt, egg, milk, starter, cooking oil, cheddar cheese, active dry yeast, warm water, water, flour, sugar, allpurpose, water, sugar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651920 (may not work)