Preheat oven to 425F. and butter twelve 1/3-cup muffin tins. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon. In a bowl whisk together flour, baking powder, sugar, salt, Gruyere, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean. Makes 12 muffins. Gourmet November 1994
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 762 (47%)|
|Amt Per Serving||% DV|
|Total Fat 84.7g||113 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 36.8g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 329.4mg||101 %|
|Sodium 4937.4mg||170 %|
|Potassium 797.6mg||21 %|
|Total Carbohydrate 167.3g||49 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 160.4g|
|Protein 47.5g||68 %|
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Calories per serving: 1633
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