Bacon and Onion Muffins
rec.food.cooking/Jamie Wernitznig

1/2 pound bacon, diced
2 1/4 cups unbleached flour, sifted
1/2 teaspoon baking soda
2 large eggs, slightly neaten
1 cup sour cream
1/4 cup chopped onion
3 teaspoons baking powder
1/2 teaspoons salt
1/3 cup milk
Sesame Seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 tablespoon bacon drippings until tender (DO NOT BROWN). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine 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 sauteed onion. Spoon batter into greased 2 1/2 inch muffin pan cups, filling 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degrees F. oven 18 to 20 minutes or until golden brown.