These hearty muffins with bacon, cheddar and mustard, can be served as luncheon fare along with a salad, or simply enjoyed as a great start to your morning.
Preheat oven to 400°F. Cook bacon and crumble into small pieces.
Stir together flour, cornmeal, sugar, baking powder, salt and red pepper. Stir in bacon, cheese and mustard seed to coat.
In another bowl, stir together milk, egg, butter and Dijon mustard.
Make a well in centre of dry ingredients, add milk mixture and vinegar and stir until just combined. Spoon batter into 10 muffin tins.
Bake 20-25 minutes or until muffins are golden and wooden toothpick inserted into the centre comes out clean. Remove from oven and transfer muffins to wire rack to cool. Store in airtight container for up to 2 days or freeze up to 2 months.
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.