4 slices bacon
1 (8 oz.) pkg. cream cheese, softened
1 beaten egg
1/4 c. shredded cheddar cheese
1/4 tsp. seasoned salt, optional
1 c. whole wheat flour
1 c. all purpose flour
1/4 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 beaten egg
1/4 c. shortening, melted or cooking oil

Cook bacon until crisp, drain and crumble. Set aside. Combine cream cheese, 1 egg, cheddar cheese and salt, if desired; mix well. Stir in bacon.

Combine flours, sugar, baking powder and salt. Combine milk, remaining egg and shortening; add to flour mixture. Stir until blended. Grease 18 muffin cups or line with paper baking cups. Divide batter among cups. Place a scant tablespoon cream cheese mixture in center of each muffin. Bake in a 425 degree oven 15 to 20 minutes. Remove from pans cool slightly. Serve warm. Refrigerate any leftover muffins. Makes 18.