Prep 20 mins
Cook 20 mins
A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.
- 2 cups all-purpose flour
- 8 slices bacon, cooked and crumbled
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup vegetable oil
- 2⁄3 cup maple syrup
- In a large bowl, combine flour, bacon, baking powder and salt.
- In another bowl, whisk the remaining ingredients together.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
These are really good! The maple and bacon flavor are great together. I used real maple syrup and these are just yummy! They remind me of the pancake part of a McGriddle sandwich at McDonalds - only better because they are homemade. Thanks for sharing!
These are SO good!<br/>First off, I love that they have no refined sugar. <br/><br/>I did a little tweaking to my own taste.<br/>First I used a gluten free flour blend, cup for cup.<br/>Then I used buttermilk instead of milk and I added walnuts.<br/>I didn't have enough oil and only used 1/4 of a cup, but this was more then enough and with the buttermilk they muffins are moist.<br/>Melted butter would also be nice and provide a lot of flavour as well.<br/>My house had a super nice maple aroma that I didn't want to go away.<br/>Next time, I will also grease my muffin tins with the bacon fat! It will add so much more awesome flavour.
The accident on the breakfast plate when some syrup gets onto your bacon...Mmmm deliciousness! I doubled the recipe, used large muffin pans, and got 11 muffins. I used 100% real maple syrup! Because of the saltiness of the bacon, definitely cut back on the salt in the recipe. It overpowered the maple and they didn't hit the sweetness I was anticipating. It's helps with maple drizzled on top! Or use regular syrup in the recipe...They are pretty yummy