6 slices bacon
1 package corn muffin mix (8.5 oz)
2/3 C flour
1 t chili powder
1 egg
1/4 C milk
3 tart apples, cored and sliced thinly
1/3 C crumbled blue cheese
Fresh herbs for garnish
Preheat oven to 400 F. Fry bacon until crisp, then drain and crumble, reserving 1 T bacon drippings.
In a bowl, beat the egg and then stir in the milk, muffin mix, flour, and chili powder. Divide this dough into 4 portions. Put 2 portions each on a greased baking sheet, pressing them into about a 6-inch circle with your fingers.
Top each circle of dough with a layer of apples, leaving a 1-inch border. Fold the edges of the dough around the apples and brush the whole thing with bacon drippings. Bake for 10 minutes.
Top with the crumbled bacon and blue cheese and bake for about 5 to 7 more minutes, until the edges are starting to brown. Garnish with fresh herbs, such as oregano, rosemary, or thyme. Or sprinkle lightly with dried herbs.