On the day of the vote, CaffeIna goes savory: maple bacon muffins

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

Ingredients

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

1 egg

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