Yes, believe it or not I don’t just bake in my life. As I said in my first entry for the Project Food Blog Competition , I cook almost 90% of our meals. Simply, I don’t blog about them.
And yes, I also bake savory stuff! These muffins are the proof. So, what are you waiting for, go ahead and vote for me! You can do it through the badge you see on CaffeIna homepage or by following this link. Well, even if you decide not to vote for me (but really, why not?), try these muffins! These are the muffins that made my husband make a public praise. Yes, really! He posted on facebook a comment about how I outdid myself. How adorable is that?
He also told me these muffins had the best batter consistency of all the times. And Wally usually does not give any detail about why and how he likes or not like something! I think I will have to experiment more with this recipe as a base.
The only thing I would change of these maple bacon muffins is that next time I will put bigger pieces of bacon because you could taste it but not really bite it. Still, they got three thumbs up and I’m very proud of my savory adventure.
Maple Bacon Muffins
yields 12 muffins
300 gr (10.6 oz or about 2 1/3 cups) all purpose flour
50 gr (1.8 oz) bacon, cooked and crumbled
15 gr (3 tsp) baking powder
2 gr (1/4 tsp) salt
120 ml (1/2 cup or 4 fl oz) milk
50 ml (1.7 fl oz) vegetable oil
40 gr (1.4 oz) butter, melted
160 ml (5.4 fl oz or 2/3 cup) maple syrup
Preheat the oven to 400F degrees and grease or line with paper molds a muffin pan.
In a large bowl, combine the flour, the cooked bacon, the baking powder and the salt.
In another bowl, whisk the egg, the milk, the oil, the melted butter and the syrup and pour the mixture into the flour mixture until well incorporated.
Fill the muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool on a cooling rack for 5 minutes before unmolding. These muffins are best served warm but they stay really soft for 2-3 days.
Have a sweet day!
Adapted from All Recipes