³/₄ cup milk

1 ³/₄ cups all-purpose flour (use half all purpose and half whole wheat, if desired)

¹/₄ cup brown sugar

1 tbsp. baking powder

2 cups cheddar cheese, shredded

Cook bacon in a skillet over medium high heat until crisp. Remove the bacon from the pan, drain on paper towels. Reserve the drippings and measure out ¹/₃ cup. Once the bacon is cool, crumble it. In a medium mixing bowl, combine the egg, milk, flour, sugar, baking powder, and bacon drippings. Stir until combined. There will still be some lumps. Stir in the bacon and cheese until evenly distributed. Divide the batter among the cups of a lightly greased muffin tin.

Bake at 400 degrees for about 15 minutes, until golden brown. Remove from the pan and cool or eat warm.

Gouda and Harvest Vegetable Chowder

2 tbsp. butter

1 medium onion, diced

2 cups cauliflower finely chopped

2 cups broccoli finely chopped

1 cup grated carrot

3 cups good quality or homemade chicken stock

2 cups milk

¹/₄ cup all-purpose flour

1 ¹/₂ cup shredded Gouda; you can substitute a different cheese if you like. Cheddar works well!

salt and pepper to taste

Melt butter in large saucepan. Cook and stir onion over medium heat until soft.

Add cauliflower, broccoli, carrot, and chicken stock. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are soft.

Whisk milk into flour until smooth, add to vegetables. Cook and stir over medium heat until mixture boils and thickens. Remove pan from heat, add 1 ¹/₂ cups Gouda and stir until melted. Season with salt and pepper.

Optional, to serve, sprinkle with ¹/₂ cup cheese and buttered croutons.

Enjoy the Bacon Cheddar muffins with the soup! Mmmm!