1 c. whole wheat flour
1 c. white flour
1/4 c. sugar
4 t. baking powder
1/4 t. salt
1 c. milk
1/4 c. oil
2 eggs, divided
8 oz. cream cheese, softened
1/4 c. shredded cheese
1/4 t. salt
4 slices bacon, cooked and crumbled
Mix 1st 5 ingredients. Mix milk, oil and 1 egg; stir into dry ingredients until just moistened. Fill lined muffin cups half full.
Beat cream cheese with remaining egg. Stir in shredded cheese, salt and bacon. Spoon 2 T. of this mixture into the center of each muffin. Bake 15-20 minutes at 425*. Serve warm.
Note: I used spelt flour instead of wheat and white and substituted other things for the eggs.