Maple Bacon Apple Muffins Recipes
MAPLE BACON MUFFINS
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.
Provided by Swan Valley Tammi
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 239.1, Fat 12.5, SaturatedFat 2.4, Cholesterol 20.6, Sodium 197.1, Carbohydrate 28.4, Fiber 0.6, Sugar 10.7, Protein 3.6
MAPLE BACON APPLE MUFFINS
This apple muffin makes a tender moist muffin with the combination of applesauce and buttermilk. As with most all muffin recipes, don't over mix the batter or else the muffins may become tougher. The batter makes a bit more than 12 muffins worth but it is better to have a bit extra batter to accommodate for different people's scooping methods. Our favorite way to scoop batter into muffin cups is to use a large cookie scoop.
Provided by Todd + Diane
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Lightly oil a 12-capacity muffin tray or line with baking cups.
- Whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- In a large bowl, whisk together the oil and brown sugar. Whisk in the eggs one at a time. Whisk in the applesauce and vanilla extract.Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture until just combined. Gently stir in the apple pieces.
- Scoop the batter into the prepared muffin pan and tap the pan on the counter a few times to release any air bubbles.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the middle of the muffins. Let cool for about 15 minutes and then remove the muffins from the pan and place on a cooling rack.
- Make the maple bacon glaze. In a large skillet cook the bacon pieces until nearly crisp, or to your preferred crispness. Remove the bacon from the skillet and drain off the majority of the rendered bacon fat.
- Over medium-low heat, melt the butter in the skillet which the bacon was cooked in. Stir in the maple syrup and brown sugar, mixing until the sugar is dissolved. Add the bacon to the maple/butter sauce.
- Place a few pieces of bacon on each muffin and drizzle the maple sauce over the muffin. Allow to cool slightly and serve.
Nutrition Facts : TransFat 1 g, Calories 449 kcal, Carbohydrate 45 g, Protein 4 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 159 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
MAPLE-BACON MUFFINS
Serve these warm muffins made using Gold Medal® all-purpose flour and bacon - perfect for a delicious breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, mix flour, brown sugar, baking soda and salt. In medium bowl, stir milk, syrup, butter and egg until blended. Add milk mixture to flour mixture; stir just until dry ingredients are moistened. Stir in bacon. Fill muffin cups three-fourths full.
- Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg
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