Brunch Bacon and Cheese Muffins

These muffins are suitable for brunch but are best paired with soup for lunch or dinner.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup yellow cornmeal, not self-rising
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 3/4 teaspoon ground thyme
• 2 cups grated sharp cheddar cheese
• 8 strips bacon, crisply cooked and crumbled
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• 2 tablespoons bacon drippings
• 1/3 cup coarsely grated sharp cheddar cheese

Directions:

Preheat oven and spray 18 muffin cups with a nonstick cooking spray. In a large mixing bowl, combine flour, cornmeal, baking powder, salt, red pepper, thyme, 2 cups cheddar and bacon. Stir to combine and set aside. In a small mixing bowl, beat egg and add milk, butter and bacon drippings. Turn into bowl with dry ingredients and stir thoroughly. Batter will be rather thick. Fill prepared muffin cups about half full with batter. Sprinkle remaining 1/3 cup grated cheese in equal amounts atop each muffin. Place in 425 degree oven and bake for 20 minutes. Turn out onto serving rack and serve hot.

Number of Servings: 8