Aren't they two of the food groups?
Together again in a wonderful breakfast muffin
Even though there is just the two of us
You need more than two muffins on a plate
(or perhaps in a tummy!)
In the breakfast room
With the Johnson Brothers Indies
(for it's the set that has a coffee pot)
And a bouquet of sunflowers
(for we are, after all, in Kansas)
A maple bacon muffin
A cup of coffee
Makes for a perfect breakfast
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
6 slices bacon, cooked, cooled and snipped into squares
3 to 4 T. real maple syrup
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.