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Jalapeno Corn Muffins

2 1/2 c. yellow cornmeal
1 1/2 c. all-purpose flour
5 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. sugar
2 c. milk
3 tbsp. vegetable oil
3 tbsp. bacon drippings
2 eggs
6 slices cooked bacon, crumbled
1 lg. onion, grated
6 jalapeno peppers, rinsed, seeded, chopped
3/4 c. shredded cheddar cheese

Preheat oven to 425 degrees. All ingredients at room temperature. Grease muffin pan with oil or bacon drippings. Sift together cornmeal, flour, baking powder, sugar and salt. In separate bowl mix eggs; add oil, bacon drippings and milk; mix. Add onion and peppers; mix. Make a well in the center of the dry ingredients; add liquid ingredients. Combine with a few rapid strokes until moistened. Pour into muffin pans. Sprinkle cheese and crumbled bacon over top of batter. Bake 25 minutes. Makes 9. Serve with taco salad.

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