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BLT Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 cup milk
1/2 cup mayonnaise*
3/4 cup cooked crumbled bacon -- (about 12 strips)
1/2 cup chopped seeded plum tomatoes
2 tablespoons minced fresh parsley

In a large bowl, combine the flour, baking powder and sugar. In another bowl, beat the milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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