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maple bacon muffins by susan

★★★★★ 1
a recipe by
Susan Feliciano
Oak Ridge, TN

In the past, we've always served our pancakes and bacon on the same plate, and poured maple syrup over all. Now, I can get the same flavors in a portable muffin.

★★★★★ 1
serves about 20 muffins
prep time 15 Min
cook time 25 Min

Ingredients For maple bacon muffins by susan

  • 1 c
    whole wheat flour
  • 3/4 c
    all purpose flour
  • 3/4 tsp
  • 1/4 c
    raw sugar (or brown sugar)
  • 2 tsp
    baking powder
  • 2 lg
  • 3 Tbsp
    melted butter
  • 3/4 c
  • 2 Tbsp
    maple syrup
  • 6-8 slice
    cooked crumbled bacon (large crumbles work best)

How To Make maple bacon muffins by susan

  • 1
    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.
  • 2
    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.
  • 3
    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.

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