CHEDDAR and BACON MUFFINS

For the perfect accompaniment with a hearty bowl of soup, you can't beat these savoy muffins.

1 lb. bacon
1 cup finely chopped green onions
1 teaspoon salt
1 teaspoon freshly ground peper
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 large eggs
1 1/2 cups milk
3 tablespoons Dijon mustard
3 tablespoons shortening, melted and cooled
2 cups shredded extra-sharp Cheddar cheese

Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble and set aside.

Saute green onions, salt and pepper in reserved drippings until onion is tender. Set aside.

Combine flour through sugar.

Combine eggs, milk, mustard, shortening, and green onion mixture. Add to dry ingredients, stirring just until moistened. Stir in cheese and crumbled bacon.

Spoon batter into greased muffin pans. Bake at 375 degrees for 20 minutes or until done. Remove from pans immediately and allow to cool.
Yield: 1 1/2 dozen

May the muffins be with you!