Still in School

Sometime last year, I found a recipe on Recipezaar for Maple Muffins. gb loves maple syrup, but he loves bacon even more, so I decided to add that into the mixture. They were a pretty big hit; he likes to add extra maple syrup to them and eat four or five in the morning, and the bacon provides manly protein to keep him going until lunch.



He also helped me make these muffins by cooking the bacon while I assembled the yummy muffin-y parts. Then he crumbled it up, still cracklin' with his bare hands and didn't wince once. He sure is tough.



These are surefire for people who like bacon and/or muffins, and they would be a great addition to a brunch buffet. They have a texture that is reminiscent of cornbread, but the syrup adds sweetness while the bacon adds a combating little jolt of savory.



Maple Bacon Muffins
Makes 12 muffins

2 cups all-purpose flour
10 slices bacon, cooked and crumbled
3 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
½ cup vegetable oil
2/3 cup maple syrup

Preheat oven to 375 degrees. 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 for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.