2 c. all-purpose flour
1 T. baking sugar
1 T. sugar
1 c. milk
1/2 c. mayonnaise
3/4 c. cooked crumbled bacon (about 12 strips)
1/2 c. chopped seeded plum tomatoes
2 T. minced fresh parsley
In a large bowl, combine the flour, baking powder and sugar. In another bowl, beat the milk and mayonnaise til smooth. Stir into the dry ingredients just til moistened. Fold in the bacon, tomatoes and parsley. Fill greased or paper-lined muffin cups two-thirds full. Bake muffins at 400° for 20-25 minutes or til a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve muffins warm.
Note: light or fat-free mayonnaise may not be substituted for regular mayonnaise.
B.L.T. Muffins recipe is published in our October, 2001 Menu Minder.