Bacon-and-Egg Muffins

4 slices bacon, cut in thirds

5 eggs

Salt & ground black pepper

1 c. all-purpose flour

½ c. yellow cornmeal

2 Tbsp. sugar

2 ½ tsp. baking powder

½ tsp. salt

1 c. milk

¼ c. vegetable oil or butter, melted

¼ c. shredded cheddar cheese

Maple syrup (optional)

Preheat oven to 400°. In large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs: in small bowl, beat 3 of the eggs, 2 Tbsp. water and a dash each of salt & pepper. Cook eggs in hot skillet over MEDIUM heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2 ½” muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In medium bowl, stir together flour, cornmeal, sugar, baking powder and ½ tsp. salt. In separate bowl, combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15-17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on wire rack for 5 minutes. To loosen muffins from pan, run a small spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup. Makes 12.

(4 28 17)