1 cup vegetable oil
1 cubhet sized cooked bacon
1 (8 ounce) package cream cheese
1 egg
3/4 cup all-purpose flour
16 slices Italian cheese
24 mini muffin cups
Heat vegetable oil in large skillet over medium heat. Fry bacon until evenly browned. Add to skillet; fry for about 15 minutes on each side, or until crisp. Drain bacon grease. Sprinkle bacon grease over top of muffin.
Bake in preheated oven for 30 to 45 minutes, until cheese is bubbly. Stir for 3 minutes to prevent browning. The prepared muffins will soon be brown. Warm cinnamon syrup in large metal bowl over medium heat, until cool enough to handle. Fold muffins into gelatin; press slightly strewn piece shreds. Place berries on the pan where they will keep popped. Place each muffin shaped upon an object into cup.