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Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins


2 cups White Lily® Self-Rising Flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
3/4 cup shredded sharp cheddar cheese
1 large egg, lightly beaten
3/4 cup milk
1/4 cup Crisco® Vegetable Oil
2 large eggs, hard boiled and diced
4 slices cooked bacon, drained and crumbled


Preheat oven to 400 degrees. Lightly spray 12 muffin cups with Crisco no-stick cooking spray or use muffin cup liners

In a large bowl, combine, White Lily Self-Rising Flour, sugar, and dry mustard.

Stir in cheese and make a well in the center of the ingredients.

In a small bowl, whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened

Fill prepared muffin cups 1/3 full (half the batter will be used).

Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.

Top with remaining batter. Muffin cups should be about 2/3 full.

Bake for 20 to 25 minutes or until muffins are lightly browned.

Serve hot.


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