Anything's Better With Bacon

It seems these summer mornings

we start the day on the front porch

In our rockers

With cups of coffee

And after,

there is breakfast.

In the breakfast room.

A simple breakfast of coffee and muffins

The lace covered burlap table

An old blue and white transfer ware pitcher holds sunflowers

Because it is Kansas and it is summer

The Johnson Brothers Indies coffee pot

(because it is the only blue and white transfer ware coffeepot that I own)

And Indies for the rest of the table

The big platter which I got in Minneapolis

And the two cups, two saucers and two "tea" plates

That started the whole Johnson Brothers Indies collection

And since anything's better with bacon

And bacon is for breakfast,

Maple bacon muffins

with a maple glaze

Just one for me!

Maple bacon anything seems quite trendy now

And these muffins were unbelievably good

I'm ashamed to admit that I did have two!

But as everything is better with bacon

Everything is also better when served from blue and white!

MAPLE BACON MUFFINS

1/4 c. butter

1/4 c. vegetable oil

1/2 c. sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. salt

1 t. vanilla extract (or 1/2 t. maple flavor)

2 2/3 c. flour

1 cup milk

Topping:

6 slices bacon, cooked, cooled and snipped into squares

3 to 4 T. real maple syrup

Glaze:

1 c. powdered sugar

pinch of salt

about 1/4 c. maple syrup, enough to make a spreadable frosting

Preheat the oven to 425.

In a mixing bowl, beat together the butter, vegetable oil and sugars till smooth.    Add eggs, beating to combine.

Stir in the baking powder, baking soda, salt and vanilla or maple flavor.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour.

Scoop the batter into lightly greased or paper lined muffin pans.

Top with bacon and drizzle with syrup (about 1 t. per muffin), being sure to keep the bacon mounded in the center (it will distribute during baking).

Bake for about 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.    Remove from the oven and transfer to a rack to cool.    When they’re nearly cool, spread with the glaze.

To Make The Glaze:

Stir together the powdered sugar, salt and enough maple syrup to make a spreadable glaze.   Spread the glaze over the muffins.      Serve warm or at room temperature.

It's Thursday and I'm sharing my breakfast table with Susan at Between Naps On the Porch for Tablescape Thursday