Bacon and Jack Cheese Muffins

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Recipe adapted from The Complete Book of Baking by Pillsbury

published by Viking Penguin

I’ve made these muffins with every kind of cheese (whatever I have in the house at the time), and tonight I used swiss cheese.  Be careful with the cayenne, 1/4 teaspoon is more than it sounds like. If you do not care for spicy foods, skip the cayenne and use ground black pepper instead.  Enjoy!

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Bobby graced us with his presence and helped to wolf down the muffins.

 

Ingredients

2 cups all-purpose flour

3 teaspoons sugar

3 teaspoons baking powder

1/8 to 1/4 teaspoon cayenne pepper

1 1/4 cups milk

2 Tablespoons bacon drippings or oil (if you use oil, add 1/4 teaspoon salt with the dry ingredients)

1 egg

6 slices bacon, crisply cooked and crumbled

1 cup cheese (this recipe calls for Jack cheese, Pepper Jack is nice and so is Co-Jack)

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Directions

1. Heat oven to 400°F.

2. Grease 12 muffin cups.

3. In a large bowl, combine flour, sugar, baking powder and cayenne pepper; blend well.

4. Add milk, bacon drippings and egg; stir just until dry ingredients are moistened.

5. Stir in bacon and cheese.

6. Fill greased muffin cups about 2/3 full.

7. Bake at 400°F. for about 20 minutes, or til golden brown (mine were done at about 18 minutes).

8. Cool in pan for a minute, then serve warm.

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