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• 1/2 pound bacon
• 1/4 cup chopped onion
• 2-1/4 cups all-purpose flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, slightly beaten
• 1/3 cup milk
• 1 cup sour cream
• 1 tablespoon sesame seeds, toasted

Preheat oven to 375°F.

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Crumble into small bits.

Sauté onion in 1 tablespoon of the bacon drippings until just tender (do not brown). Set aside to cool.

Sift together the flour, baking powder, baking soda and salt in a large mixing bowl. Set aside.

Combine the eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and onion.

Spoon batter into greased muffin-pan cups, filling two-thirds full. Sprinkle with sesame seeds. Bake in 375°F oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

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Note: To toast the sesame seeds, sprinkle them evenly in a dry skillet. cook over medium heat for a minute or so, then begin to stir and turn them with a spatula until they are nice and brown.

Try these muffins with Jalapeño Pepper Jelly.

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