Bacon and Egg Muffins

4 Slices bacon, cut in thirds
5 eggs
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
maple syrup

Preheat oven to 400. Grease a twelve cup muffin tin.
In large skillet cook bacon just until it begins to crisp. Drain and set aside.  For scrambled eggs in bowl beat three of the eggs, 2 Tbsp of water and a dash of each salt and pepper. Cook eggs in hot skillet over medium heat. Scramble until set but still moist. Transfer to bowl and set aside. In medium bow stir together flour, cornmeal,sugar and baking powder and 1/2 tsp salt. Combine milk, oil and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full). Place on piece of bacon on top of each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack.  Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup for dipping. Also good with maple butter spread on top.
To make maple butter;
Combine 1 teaspoon maple syrup with 1/4 cup (1/2) stick softened butter.