Cheese and Bacon muffins

1 cup cheese its crackers,
3/4 cup milk
1 egg, beaten
2 tablespoons butter, melted and cooled
3 slices bacon, cooked crisp, drained and minced
1/2 cup sifted flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1. Crush crackers into fine crumbs. Stir milk into crumbs and let stand 10 minutes.

2. Add egg, butter and bacon, beating well. Sift flour, baking powder
and salt together; stir into first mixture until just moistened. Do not beat or overmix. Divide into 6 large muffin tins oiled on bottom only.

3. Bake in preheated 425°F oven for 25 minutes, or until well risen, browning and shrinking from sides. Remove from tins and serve hot.