Cheesy bacon vegetable muffins

1 3/4 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
1/3 cup cooking oil
6 slices bacon, crisp-cooked, drained and crumbled (1/3 cup)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 oz. swiss or american cheese, cut into 12 (3/4") cubes
12 muffins
Grease twelve 2 1/2" muffin cups or linie them with paper bake cups.
Set muffin cups aside.
In a medium mixing bowl stir together flour, sugar, baking powder, and salt.
Make a well in the center of the dry mixture.
In another medium mixing bowl combine the egg, milk, and cooking oil.
Add the egg mixture all at once to the dry mixture.
Stir just until moistened (batter should be lumpy).
Fold in the crumbled bacon, onion, and green pepper.
Spoon half of the batter into the prepared muffin cups.
Place one cheese cube in the center of each muffin, then add the remaining batter to the muffin cups, filling each cup 2/3 full.
Bake in a 400F oven about 20 minutes or until done.
Remove muffins from muffin cups and cool slightly on a wire rack.
Serve warm.