A Different Kind of Muffin

This recipe caught my eye because it's different from other muffin recipes I'd seen.  Mixing shredded cheddar cheese and crispy, chopped bacon into softened cream cheese sounded too good to pass up.  And truth be told, I finished the left over spread in one sitting.  It is that good.  So imagine that dolloped atop muffin batter and baked.  Yum!  

By itself, the muffin tastes like a simple pancake; it's light and fluffy.  The topping adds a smokiness and a creaminess, making for a more savory breakfast treat.  These muffins are high and mighty, staying true to their name.      

BREAKFAST IN A MUFFIN

Source: Gooseberry Patch

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs, divided
1 package (8 ounces) cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 teaspoon seasoned salt
4 bacon strips, cooked and crumbled

In a large bowl, combine first four ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and remaining egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 1 tablespoon in the center of each muffin. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Serve warm and enjoy!