Title: Bacon 'n cheese muffins
 Categories: None
      Yield: 1 Servings
 
  1 3/4 c  Flour
    1/3 c  Yellow cornmeal
      2 tb Sugar
      2 ts Baking powder
    1/4 ts Salt
    1/8 ts Ground red pepper;
           -(optional)
      8 sl Bacon; cooked, drained, and
           -crumbled
    2/3 c  Cheddar cheese; shredded
      1 c  Milk
      1    Egg; lightly beaten
      3 tb Butter or margarine; melted
           -and cooked
    1/2 ts Spicy mustard
 
  (Source: Muffin Madness)
  
  Preheat oven to 400 degrees. In a large bowl stir together flour,
  cornmeal, sugar, baking powder, salt, and red pepper; stir in bacon
  and cheese to coat. In another bowl stir together milk, egg, butter,
  and mustard until blended. Make a well in center of dry ingredients;
  add milk mixture and stir just to combine. Spoon batter into prepared
  muffin tins. Bake 20 to 25 minutes or until a cake tester inserted in
  center of one muffin comes out clean. Remove muffin tin or tins to
  wire rack. Cool 5 minutes before removing muffins from cups. Finish
  cooling on rack. Serve warm or cool completely and store in airtight
  container in refrigerator. Let muffins reach room temperature or warm
  slightly before serving. Yield: 10 muffins