Recipe - Cheesy Bacon-Corn Muffins

8 sl Bacon; Diced
One fourth cup Onion; Chopped
1 One fourth cup Unbleached Flour; Sifted
One fourth cup Yellow Corn Meal
One half cup Sugar
3 teaspoon Baking Powder
1 teaspoon Salt
2 lg Eggs; Beaten
1 cup Milk
3 teaspoon Butter Or Margarine; Melted
One half cup Cheddar Cheese; Shredded

Fry the bacon and onion in a 10inch skillet, over medium heat, for 5
minutes or until the bacon is crisp and the onions are tender. Remove the
bacon and onion and drain on paper towels. Sift the flour, corn meal,
sugar, baking powder and salt into a bowl, and set aside. In another bowl,
combine the eggs, milk, and butter, blending well. Add the egg mixture, all
at once, to the flour mixture, stirring just until moistened. Stir in the
bacononion mixture, and cheese, blending well. Spoon the batter into
greased 3inch muffinpan cups, filling each 2/3 rds full. Bake in a
preheated 400 Degree F. oven for 15 minutes or until a wooden pick inserted
in the center of a muffin comes out clean. Cool, until cold to the touch,
and wrap in foil, or serve immediately while still hot.

TO REHEAT:

Heat the foilwrapped muffins in a preheated 350 Degree F. oven for 10 to
12 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini