BLT Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 cup milk
1/2 cup mayonnaise (DO NOT substitute with light or fat free mayo)
3/4 cup bacon, cooked and crumbled (about 12 strips)
1/2 cup chopped seeded plum tomato
2 tablespoons minced fresh parsley

In a large bowl, combine flour, baking powder, and sugar.
In another bowl, beat milk and mayonnaise until smooth.
Stir into the dry ingredients just until moistened.
Fold in the bacon, tomatoes, and parsley.
Fill greased or paper-lined muffin or mini muffin cups 2/3 full.
Bake at 400° for 20 to 25 minutes or until a toothpick inserted comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Serve warm.