Cheese and Bacon Muffins

This will make 6 large muffins. These are absolutely marvelous when served with scrambled eggs.



  • 8 strips of bacon, reserving drippings
  • 1  1/2 cups flour
  • 1/2 cup cornmeal
  • 1 tbsp. baking powder
  • pinch of salt
  • 2 cups grated Balderson’s Cheddar Cheese
  • 3 tbsp. melted butter
  • 3 tbsp. bacon drippings
  • l large egg
  • 1 cup milk
  • 1/2 cup grated Balderson’s Cheddar Cheese for topping.

Preheat oven to 425 degrees.

Cook  to crisp and drain bacon,  reservings the drippings.  When cool, crumble the bacon.

Combine the  first six ingredients.  Melt the butter and add to the drippings.  In a medium bowl, beat the egg lightly with the milk and add to the butter/bacon dripping mixture.

Now add this to the dry ingredients and stir thoroughly being careful not to over mix.

Fill muffin tins 3/4 full and sprinkle the grated cheese on top.  Bake for twenty minutes.  Scramble some eggs, add a juice and/or coffee.  This is getting one step closer to heaven……


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