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Title: Bacon & Cheese Sourdough Muffins
Yield: 12 Muffins

Ingredients

      4 sl bacon
  1 1/2 c  all-purpose flour
      2 ts baking powder
    1/4 ts baking soda
    1/2 ts salt
    1/4 c  sugar
    1/2 c  shredded cheddar cheese 2-oz
      1    egg
    1/2 c  sourdough starter
    2/3 c  milk
    1/3 c  vegetable oil or bacon 
           -drippings

Instructions

In a skillet, cook bacon over medium heat until crisp. Reserve bacon
drippings, if desired. Drain cooked bacon on paper towels. Crumble
and set aside. Grease 12 muffin cups or line with paper liners; set
aside. Preheat oven to 400~F. In a large bowl, sitr together flour,
baking powder, baking soda, salt and sugar. Stir in cheese; set
aside. In a medium bowl, beat egg. Stir in sourdough starter, milk
and oil or drippings. Add to flour mixture. Stir with fork until dry
ingredients are just moistened. Fold in crumbled bacon. Fill prepared
muffin cups 2/3 to 3/4 full with batter. Bake in preheated oven 20 to
25 minutes or until golden brown. Remove from muffin cups. Serve hot.

Great for breakfast with a glass of orange juice! These turned out
absolutely WONDERFUL. I would suggest greasing the muffin tins very
well. The cheese tends to make them stick a little!

Formatted to MM by SALlie Kratz. From THE SOURDOUGH COOKBOOK by Rita
Davenport.

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