That sounds like a challenge.
So, I took to the google.com and searched high and low for a recipe. I looked at a few and finally settled on one from Evil Shenanigans with a few variations.
Also, just so you know, Cori-- it's not all little cups to start!
Maple Bacon Muffins were precipitated by Citrus Cranberry Muffins, a variation on a raspberry muffin recipe I made a while back. We had some milk (read: an excess) and aside from cake, which is harder to divvy and transport, the only thing I could think of to make that would utilize the milk were these muffins. So I made 'em, and sent some off with Nate to work to give to his folks, and sent some off to the aforementioned coworker. Contemplating these muffins and my extreme affection for Peet's Citrus Bread, I thought I'd try my hand. Next time I'll go lower-and-slower with temp and time, but otherwise, this made for a great morning bread!
Maple Bacon Muffins-- yields approx 30-33 muffins
tools:
muffin tins totaling 33-- two 12's plus a 9 work well, a large bowl, a pot, measuring utensils & cups, two whisks (or one whisk you can easily rinse + dry) muffin cup liners, a medium bowl, wire rack, jelly roll/cookie sheet and an ice cream scoop (if you want to get fancy).
ingredients:
4 cups all-purpose flour, 2 tbsp baking powder, 2 tsp kosher salt, 8-10 slices bacon, cooked crisp & crumbled, 2 cups milk, 4 eggs, 1 cup vegetable oil, 1/2 cup + 2 tbsp maple syrup (real stuff, no fakies)
3 tsp bacon fat
If you're bacon unsure-- here's my recommend: lay the bacon out on a wire rack nestled inside of a jelly roll pan, lined with foil or parchment paper. Put it in your oven. Turn your oven to 400-- when you start to smell the bacon (or about 5-6 after you oven comes to temp) you're going to have about 3-7 minutes left-- this is all dependant on how crispy you like your bacon. I recommend crispy crispy crispy for this recipe.
Preheat your oven to 425. set out your tins and line 'em with the paper muffin cups. Mix the flour, baking powder, sugar and salt. I like to use a whisk to incorporate it all together in a thorough manner. Then add the bacon:
and toss thoroughly until it's evenly distributed and sufficiently coated.
In a separate bowl, mix the milk, eggs, oil and maple syrup. Make sure they are mixed well-- again, a whisk does the job nicely here.
Make a well in your dry ingredients. Pour the wet ingredients into the dry. Fold. It will be lumpy.
Use the ice cream scoop to fill your muffin cups 1/3 full. Bake for 22-24 minutes or until a toothpick comes out clean.
Cool for 2-5 minutes before removing from tin to a wire rack.
Best served warm-- so if it's the next day about 20 seconds in the microwave should do it.
Cranberry Citrus Bread
tools: 2 loaf pans, measuring utensils, measuring cups, 1 saucepan, 1 large bowl
ingredients:
2 cups milk 3 tbsp orange zest
1 cup butter 3 tsp vanilla extract
4 large eggs 4 cups flour
1 1/2 cups sugar 5 teaspoons flour
1 1/2 tsp salt (iodized) 3 cups (approx) of cranberries
Preheat oven to 375.
Grease loaf pans, bottom & side, with lard/shortening/butterwrappers.
Melt butter. Add orange zest. Whisk in milk and vanilla extract. Remove from heat.
When mixture is cool to the touch, whisk in the eggs.
Sift flour, sugar, baking powder and salt into a large bowl. Add the milk mixture and stir *just* until blended. Add cranberries and fold, fold, fold.
Divide evenly into two pans and bake for an hour or until the top is golden brown and a toothpick comes clean from the center.
Now, I'm not a wasteful girl (or at least, I try).
Neither is Don.
He says, squeeze those oranges & add gin!!!!!
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