Maple Bacon Muffins

bacon, bacon, bacon -- oh and maple too

Maple Bacon Muffins

When my son and grandson came to visit, we said anybody who wants a choice about what they eat can come grocery shopping and if they don’t care they can stay home.  Everybody came.  While wandering down the grocery aisle talking about breakfast options my son half kiddingly said “What about maple bacon muffins?”

I actually thought that sounded pretty good.  I already had some maple syrup at home so we made sure to get a package of bacon (we used turkey bacon, but you could make this with real bacon instead.)  Using a plain muffin recipe from an old cookbook as a basic guide, I adapted it to suit our plans.  We tried them one day for breakfast and liked them so well we made them one more time before they left to try a slight alternation to the recipe which made them even better.

mmm bacon

Maple Bacon Muffins

Maple Bacon Muffins

Ingredients

1 egg

2/3 cup milk

1/2 cup pure maple syrup

1/2 cup melted butter

2 cups flour

1/4 cup firmly packed brown sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 slices of bacon, cooked and broken into pieces

If bacon wasn’t cooked ahead of time, cook bacon before starting muffins.  Preheat oven to 400 degrees F.  Line muffin pan with cupcake papers.  Beat egg in mixing bowl (Not necessary to use a mixer, a fork works fine.)  Add milk, syrup, and melted butter and mix.

Add all dry ingredients.  When measuring the flour, spoon it lightly into the cup.  Hold spoon above cup and wiggle it a bit while flour freely falls so it doesn’t get packed down in the cup (which would make the muffins too heavy.)  Scrape any excess flour off the top of the cup before adding it to the batter.  Break any lumps in the brown sugar before stirring batter.  Stir batter lightly with spoon.  Add the bacon pieces when the dry ingredients are about halfway mixed in.  Stir just until dry ingredients are moistened.  Lumpy batter is OK.  DO NOT overstir.  Having a bit of flour not quite mixed is much better than stirring too much.  Overstirred muffins don’t rise properly.

Divide batter among muffin cups, about 3/4 full each.  Bake until golden brown, about 20 minutes.  Makes 12 deliciously decadent muffins.

Copyright My Cruise Stories 2015
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About LBcruiseshipblogger

MyCruiseStories blog tells stories about adventures in cruising on ships big and small. Things to do onboard and in port. Anything connected to cruising. Also food, travel, recipes, towel animals, and the occasional random blog.
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7 Responses to Maple Bacon Muffins

  1. Ralph says:

    Wow ! That’s different ! Happy Valentine’s Day LB ❤

  2. These sound awesome! We are definitely going to give these a try. We love bacon and we love maple syrup and we love muffins haha.

  3. Lyn says:

    They sound delicious. I do like bacon and maple syrup so they are a must try for me

  4. They do sound delicious and decadent, and I’ve no doubt that they were delicious, Lois. I think I’ve used my d-word quota for the remainder of the month now.

  5. aFrankAngle says:

    Love of maple + love of bacon = Must-try awesome. I regularly make oat bran muffins for breakfast, I may have to experiment to see if I can use this for a new flavor. Thanks.

  6. chris says:

    Those were great muffins. I should make some too.

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