Preheat oven to 400° and grease muffin tins for 18 - 22 muffins. My muffin tins have 2-inch cups; if yours are larger, you won't get as many muffins.
You may also use paper muffin liners if desired.
Stir together the flours, salt, sugar, and baking powder. In a separate bowl, beat the eggs, then stir in the melted butter and milk. Combine the liquid and dry ingredients with just a few strokes, only about 10-20 seconds. This prevents the flour from being overworked and gives a better texture to your muffins. Ignore any lumps that might remain. Fold in the bacon and maple syrup.
Spoon batter into well-greased or paper-lined muffin tins, filling about 2/3 full. Bake for 20-25 minutes at 400°. Allow muffins to remain in tins for a couple of minutes after baking, so they are easier to remove. Serve immediately with butter.