Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.
Cooking Light JULY 2007
Preheat oven to 400°.
Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.
Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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