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1 3/4 C. all-purpose flour
1/3 C. cooking oil
1/2 C. shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 C. sugar
1 beaten egg
2 tsp. Clabber Girl Baking Powder
1/4 tsp. cayenne
1/4 tsp. salt
3/4 C. milk
Grease eight 2 1/2-inch muffin cups; grease top of pan. Set aside. In a medium bowl stir together flour, cheese, sugar, baking powder, salt and red pepper. Make a well in the center. In a small bowl combine the egg, milk, and cooking oil. Add to the flour mixture all at once. Stir just until moistened (batter should be lumpy). Fold in bacon. Spoon batter into prepared muffin cups, filling cups even with the tops. Bake in a 400° F. oven for 20 to 25 minutes or until golden. Run a thin metal spatula under and around the tops of the muffins to loosen them from the pan. Transfer muffins to a wire rack. Serve warm. Makes 12.
1 3/4 C. all-purpose flour
1/3 C. cooking oil
1/2 C. shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 C. sugar
1 beaten egg
2 tsp. Clabber Girl Baking Powder
1/4 tsp. cayenne
1/4 tsp. salt
3/4 C. milk
Grease eight 2 1/2-inch muffin cups; grease top of pan. Set aside. In a medium bowl stir together flour, cheese, sugar, baking powder, salt and red pepper. Make a well in the center. In a small bowl combine the egg, milk, and cooking oil. Add to the flour mixture all at once. Stir just until moistened (batter should be lumpy). Fold in bacon. Spoon batter into prepared muffin cups, filling cups even with the tops. Bake in a 400° F. oven for 20 to 25 minutes or until golden. Run a thin metal spatula under and around the tops of the muffins to loosen them from the pan. Transfer muffins to a wire rack. Serve warm. Makes 12.