While Sweet Harold was baking his blueberry muffins, I decided to go for a savory bacon and cheese version. Here's the results.
2 cups Original Bisquick® mix
2/3 cup milk 2 tablespoons vegetable oil
1 egg
a pinch of dried mustard
a pinch of cayenne
a dash of salt
6 slices of bacon, cooked & crumbled
1/2 cup of finely shredded Cheddar cheese
Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Stir all ingredients except bacon and cheese just until moistened. Gently stir in bacon and cheese. Divide batter evenly among cups.
Bake 15 to 18 minutes or until golden brown.
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