Maple Bacon Muffins Recipe

Rating

100% would make again

These hearty muffins combine the fabulous flavors of pancakes and bacon. They're great for breakfast on the run.

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  • 21 Servings
  • Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup maple syrup
  • 10 bacon strips, cooked and crumbled

Directions

  • In a large bowl, combine the oats, flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the eggs, buttermilk and syrup. Stir into dry ingredients just until moistened. Fold in bacon.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.

Nutrition Facts: 1 serving (1 each) equals 134 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 224 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Maple Bacon Muffins published in Best of Country Breads , p15

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Maple Bacon Muffins (1)

Maple Bacon Muffins

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Reviewed on Oct. 09, 2009 by BrendainPa

I made these minus the bacon(!). They were VERY good, however the tops were flat, so IMO they would definitely be a "family" recipe, not one I would bake to give away.

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