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Ingredients
- 6 slc Bacon
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 c. Grated Gruyere cheese, (about 4 ounces)
- 1/3 c. Finely minced scallion
- 3/4 c. Lowfat milk
- 1 lrg Egg
- 1 Tbsp. Dijon mustard
Directions
- Preheat oven to 425F. and butter twelve 1/3-c. muffin tins.
- In a skillet cook bacon over moderately low heat till crisp and transfer to paper towels to drain, reserving 1/4 c. bacon fat.
- Crumble bacon.
- In a bowl whisk together flour, baking pwdr, sugar, salt, Gruyere, scallion, and bacon. In a small bowl whisk together lowfat milk, egg, mustard, and reserved bacon fat. Add in lowfat milk mix to flour mix, stirring till just combined (don't overmix).
- Divide batter proportionately among muffin tins and bake in middle of oven 15 to 20 min, or possibly till golden brown and a tester comes out clean.
- Makes 12 muffins.
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