The BMC 2

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

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.

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.

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.

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.