The sweetness of the chopped apple and the saltiness of the bacon make a surprising and delicious combination of flavors. I love them as they are, but feel free to add 1/2 cup of chopped pecans or sunflower seeds for a little more crunch.
Make these muffins for a weekend brunch or breakfast treat, or bake them and take them along to work or a morning meeting.
- 4 ounces (1/2 cup) butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 tablespoons cinnamon
- 2/3 cup milk
- 3/4 cup finely chopped apple
- 1/2 cup diced cooked and drained bacon
- Heat the oven to 375 F.
- Spray muffin cups with nonstick baking spray or cooking spray.
- In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.
- Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.
- Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.
- Bake for 18 to 22 minutes, until lightly browned.
- Cool in the pan for about 10 minutes, then remove to a rack to cool completely.
Makes 12 to 15 muffins.
- Because quick breads and muffins begin the rising process as soon as the dry ingredients and the wet ingredients are combined, it's a good idea to have the oven preheated and pans ready before you begin to prepare the batter.
- To adapt the recipe for mini muffins, use a mini muffin pan. Fill the greased mini muffin cups about three-quarters full and reduce the baking time to about 10 minutes. The recipe will make about 30 to 36 mini muffins.
- Bake this maple and brown sugar bacon for the recipe. Crumble and fold 1/2 cup into the batter. Bake as directed.
- Use a 1/4-cup ice cream scoop or measuring cup to scoop the batter into the muffin cups, I use this Zeroll scoop, #16. It measures a perfect 1/4-cup, the perfect size for standard muffins and cupcakes. It works well for ice cream and large meatballs as well.
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|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|