Ingredients

2 cups whole-wheat and honey baking mix

1 cup shredded sharp cheddar cheese

1/2 cup sugar

1/4 cup cooked, crumbled bacon

1/2 cup Darigold Lactose Free Milk

1/4 cup Darigold Butter, melted

1 egg

Directions

Combine baking mix, cheese, sugar and bacon in medium mixing bowl; set aside.

Combine milk, butter and egg in small bowl and stir to mix. Add milk mixture to baking mix mixture; stir only until blended. Do not overmix.

Fill buttered or paper-lined muffin tin 2/3 full. Bake 15 to 18 minutes in 400°F oven or until muffin tests done when wooden pick inserted in center comes out clean.

Best served warm.