1 ¾

cup

flour

1/3

cup

polenta

1½

Tbs

sugar

2

tsp

baking powder

¼

tsp

salt

1/8

tsp

paprika; optional

8

slices

bacon; cooked, drained, crumbled

2/3

cup

tasty cheese; shredded

1

cup

milk

1

egg; lightly beaten

2¼

Tbs

butter; melted

½

tsp

mustard powder

1

Preheat oven to 200°C.

2

In a large bowl stir together flour, cornmeal, sugar, baking powder, salt, and paprika; stir in bacon and cheese to coat. In another bowl stir together milk, egg, butter, and mustard until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Spoon batter into prepared muffin tins. Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or cool completely and store in airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. Yield: 10 muffins