Source: Michigan Department of Agriculture
http://www.bestbonesforever.gov/recipes_main/breakfast.cfm

1 egg, beaten
1 cup fat-free milk
1/4 cup butter, melted
1/4 cup sugar
2 cups self-rising cake flour, unsifted
1/4 cup green onions, chopped
4 slices bacon, cooked, drained and crumbled
1/2 cup Swiss cheese, shredded
1/2 cup sharp cheddar cheese, shredded
8 ounces jalapeño jack or Colby jack cheese, cut into 3/4-inch cubes

  1. Preheat oven to 400°F. In a bowl, mix egg, milk, butter, and sugar. Slowly stir in flour.
  2. Fold in the green onions, bacon, Swiss cheese, and 1/4 cup cheddar cheese. Fill muffin compartments 1/3 full. Place one cube of jalapeño jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining cheddar cheese.
  3. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm.