Makes a dozen muffins.
- 6 rashers turkey bacon, chopped
- 100g butter
- 180g brown sugar
- 2 eggs
- 1/2 cup maple syrup
- 2 tbsp milk
- 200g all-purpose flour
- 2 tsp baking powder
Step 1: Preheat your oven to 175°C (350°F). Line a 12-hole muffin tin with paper cases.
Step 2: Place chopped turkey bacon in a cold pan and heat over medium heat until it begins to sizzle. Cook, stirring occasionally, for about 5 minutes or until golden brown and some of the fat has rendered out. (If you’re using pork bacon, because it’s actually raw, you’ll have to cook it longer.)
Step 3: Remove the pan from the heat and scoop out about 2 tablespoons of bacon for sprinkling on top of the muffins. (For pork bacon, drain away most of the fat, leaving about a tablespoon in the pan.) Add the butter and let it melt in the residual heat. Return the pan to low heat and add the brown sugar. Stir until all the sugar has dissolved. Set aside and cool to room temperature.
Step 4: In a bowl, mix the eggs, maple syrup and milk together. Pour in the butter-bacon mixture and stir well to combine. Sift in the flour and baking powder and fold in.
Step 5: Distribute the mixture evenly between the 12 paper cases. The batter should fill about two-thirds of the case; less is fine but more may result in spillage in the oven, in which case, just remove the excess batter and bake additional muffins. Sprinkle reserved bacon on top of the muffins and bake in the oven for 25 minutes. Cool and enjoy.