BACON AND EGG MUFFINS

4 slices low-sodium, lean bacon, cut into thirds

5 large eggs
2 tbsp water
Dash of black pepper
1 cup white whole-wheat flour
1/2 cup yellow cornmeal (not cornbread mix)
1 tbsp Splenda granulated or blend
2 tsp baking powder
1/4 tsp salt
1 cup 1% milk
3 tbsp canola oil
3 tbsp unsweetened applesauce
1/2 cup shredded reduced-fat cheddar cheese

Preheat oven to 400 degrees.

Cook bacon in a 10-inch skillet until it begins to crisp. Drain, reserving 2 teaspoons of the drippings in the skillet.

Beat three of the eggs in a bowl with the water and a dash of black pepper. Cook eggs in the skillet over medium heat, without stirring, until they begin to set. Lift and fold eggs so the uncooked portion flows underneath. Continue cooking until cooked through but still moist.

Coat 12 2 1/2-inch muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the flour, cornmeal, Splenda, baking powder, and salt. Make a well in center of the mixture.

In a separate bowl, whisk together the remaining two eggs, milk, oil, and applesauce. Add to the well of the flour mixture and stir just until moistened. Fold in the cooked eggs and the cheese.

Spoon batter evenly into the prepared muffin cups. Top each with 1 of the bacon pieces.

Bake at 400 degrees 15-17 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove muffins from oven, cool in muffin cups on a wire rack for 5 minutes. Loosen muffins and remove.

Best served warm.

Yield: 12 muffins
Per muffin: (Approximately) 160 calories, 7 g fat (2g saturated), 83 mg cholesterol, 231 mg sodium, 16 g carbs (1 g fiber, 3 g sugars), 7 g protein

Note: My version of a Diabetic Living recipe.