The BMC 2

Directions

• Step 1

  Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare Cinnamon Filling. Set aside.

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• Step 1

  In a small bowl combine flour, baking powder and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating just until combined. Add egg and vanilla; beat just until combined. Alternately add the flour mixture and milk, beating on low speed after each addition.

• Step 1

  Spoon 2 tablespoons batter into each of the paper-lined muffin cups. Spoon about 1 rounded teaspoon of the filling onto batter in each cup. Top with remaining batter.

• Step 1

  Bake in a 350 degree F oven for 20 to 25 minutes or until tops spring back when lightly touched. Cool in pan on a wire rack for 10 minutes. Remove muffins from pan.

• Step 1

  Spread Maple Cream Cheese Frosting over muffins. Spoon Sautéed Apples on top of frosting and sprinkle with bacon. Serve warm. Store any leftover muffins in the refrigerator. Makes 12.