Cornmeal (opt.)
1 3/4 c. all-purpose flour
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. ground red pepper
3/4 c. milk
6 strips bacon, crisp cooked, drained & crumbled (1/3 c.)
1/2 c. shredded sharp cheddar cheese (2 oz.)
1/4 tsp. salt
1 beaten egg
1/3 c. cooking oil

Grease muffin cups and top of pan or spray with non-stick coating; sprinkle pan with cornmeal, if desired. Or line the muffin pans with paper bake cups (but still grease tops of pans). Set the pan aside.

In bowl stir together all purpose flour, shredded cheese, sugar, baking powder, salt and ground red pepper. Make a well in the center.

In a small bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the crumbled bacon.

Fill prepared cups even with the top. Bake in 400 degree oven for 20 to 25 minutes or until muffins are golden. Remove muffins from pan; serve warm. Makes 8.