Wednesday, June 10, 2009

Mark's Maple Bacon Muffins

When my brother Mark was barely older than toddler, he used to take the maple syrup bottle and flood his entire breakfast plate. You name it: eggs, bacon, sausage, pancakes, corned beef hash, if it was on the plate or for that matter on the table it was doused in golden treacle. These muffins are homage to the kid in all of us that likes to mix different things on our plate and try them.

I know bacon and maple syrup in a muffin sounds less than appetizing… but just give it a try. Think of it as a portable breakfast buffet made fun size in an ity-bity muffin.

8 bacon strips, cooked and crumbled (save the drippings)

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt

1 extra large egg
1/2 cup buttermilk
1/2 cup bacon drippings
2/3 cup maple syrup

Drag out the ol’ cast iron and fry yourself up some bacon, line a rack with paper towels so the bacon is crispy, and save the drippings. (You can do this in the microwave or the oven, but why, when the whole house can be perfumed with the delicious unctious smell of bacon.)

In a large bowl, mix together all the dry ingredients: combine the flour, baking powder and salt.

In another bowl, whisk the egg, milk, oil and syrup.

Pour the wet into the dry and mix. Fold in the crumbled crispy bacon pieces of goodness.
Fill-up a greased muffin tin and bake at 400° for 20 minutes or so. Check with a toothpick and when it clean let rest on rack. Bring to office and let colleagues devour… If you have any leftovers refrigerate, but there won’t be any.

As always, much love, many blessings, and happy baking

1 comment:

alisa said...

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