Email to Cat      

Buttermilk-Bacon Muffins

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Apples and bacon are always a wonderful combination, including in these great-tasting muffins. Serve them for breakfast with fried or scrambled eggs with a bowl of hot cereal, or surprise guests at brunch by tucking them into a basket of sweet muffins."

List of Ingredients

â—¦ 6 slices thick-cut bacon
â—¦ 1 small Golden Delicious apple
â—¦ 2 cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon each baking soda and salt
â—¦ 1 cup buttermilk
â—¦ â…“ cup corn oil
â—¦ 1 egg


Recipe

Preheat the oven to 400° F. Oil a 12-cup standard muffin pan.
In a frying pan over high heat, fry the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain and cool. Crumble the bacon and set aside. Peel, core, and finely chop the apple and set aside.

In a bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the buttermilk, oil, and egg until smooth. Add the buttermilk mixture, apple, and bacon to the flour mixture and stir just until the batter is blended.

Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 3 to 5 minutes, then remove. Serve warm or at room temperature.


Makes 12 muffins


•  Look for thick-cut, applewood-smoked bacon for this recipe. Smoking bacon over apple wood imparts pleasing sweet nuances to the meat that complement the chopped apples in the muffins.