This is a hearty savory muffin for a grab and go breakfast!

Yield: 1 Dozen

1 c Whole wheat Pastry flour
1 c Oat Flour
1/4 c Splenda
4 ts Baking powder
1/4 ts Salt
1 c Milk
1/4 c Canola Oil
2 Eggs; divided
8 oz Cream cheese; softened
1/4 c Shredded Cheddar cheese
1/4 ts Seasoned salt
4 sl Bacon; cooked & crumbled

Preheat oven to 425?. Line or lightly grease 12
muffin cups.

Mix flours, splenda, baking powder and salt.

Mix milk, oil and 1 egg; stir into dry ingredients
just until moistened Fill muffin cups half full.

Beat cream cheese with remaining egg. Stir in
cheddar and seasoned salt, mixing well. Stir in
bacon. Spoon 2 tablespoonfuls into center of each

Bake 15 to 20 minutes, until muffins test
done. Serve warm.