Cheddar Bay Corn Bread Muffins

Cheddar Bay Corn Bread Muffins 1 C. self rising cornmeal (white) 1 C. self rising flour 2 T. diced onion 1/2 tsp. garlic powder 1/2 heaping C. shredded cheddar cheese 2 slices cooked bacon, chopped 1 to 1/2 C. milk 1 egg, beaten 1/4 C. vegetable oil Combine flour, cornmeal and garlic powder. Add in onion, bacon and cheese. Stir in oil, egg and gradually the milk (you may not need it all). Stir to a somewhat cornbread consistency, just a little thinner. Using an ice cream scoop, scoop into greased muffin tins and bake at 425 degrees for 12-15 minutes. Brushing Butter: 2 T. melted butter, pinch of garlic powder and parsley. During last 5 minutes of baking, brush with the butter mixture and return to oven.