B.L.T. MUFFINS

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 until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon tomatoes and parsley. Fill greased or paper-lined muffin cups two-thirds full. Bake 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 warm.
Note: light or fat-free mayonnaise may NOT be substituted for regular mayonnaise.

October, 2001, Menu Minder