Bacon Buttermilk Muffins
- 6 slices thick-cut bacon
- 14 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 12 teaspoon baking soda
- 14 teaspoon freshly cracked black pepper
- 2 tablespoons packed light brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 medium tart-sweet apple, peeled and shredded
- Preheat oven to 400; grease a 12-cup muffin pan.
- In a big skillet, fry bacon over med-high heat until crisp.
- Transfer to paper towels to drain.
- Let cool, then crumble; set aside.
- Pour the bacon fat into a heat-resistant glass measuring cup.
- Add enough of the vegetable oil to measure 1/3 cup total; set aside.
- In a big bowl, whisk the flour, baking powder, salt, baking soda, and pepper together.
- In another bowl, whisk the brown sugar, oil mixture, and eggs together until well blended.
- Whisk in the buttermilk until blended; stir in apple.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in crumbled bacon.
- Divide batter evenly among prepared muffin cups.
- Bake in preheated oven for 18-23 minutes or until a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes; transfer muffins to wire rack to cool.
bacon, vegetable oil, flour, baking powder, salt, baking soda, freshly cracked black pepper, brown sugar, eggs, buttermilk, tartsweet apple
Taken from www.food.com/recipe/bacon-buttermilk-muffins-456905 (may not work)