Today for the first time, I am joining a group of bloggers who make muffins every week for a celebration called Muffin Monday! We get a specific muffin recipe, in this case, an easy to follow banana espresso chocolate chip one from Baked: New Frontiers in Baking and we are allowed to adapt it to our preferences. At least, that’s the way I understand the rules so I hope I got it right. I would hate to be booted out just as soon as I’ve gotten in.
So bacon is the new espresso and peanut butter chips replace the chocolate ones. Truth be told, the bacon flavor is subtle, just four pieces in 12 muffins, but it adds a smoky, salty, sweet depth to the traditional banana-peanut butter sandwich combination.
Banana Bacon Peanut Butter Chip Muffins
If you are thinking the combination is odd, I offer you the review of my 66-year-old, relatively unadventurous-eater uncle, after eating a muffin without being told the ingredients: “That was really good!” Couldn’t have said it better myself. To his credit (and as further proof of deliciousness) he continued to eat them with gusto despite being taken aback when I told him about the bacon. Adapted from Baked: New Frontiers in BakingIngredients
4 very ripe medium-sized bananas
1/2 cup or 115g sugar
1/4 cup (firmly packed) or 50g light brown sugar (I used dark brown for a deeper flavor.)
1/2 cup or 115g unsalted butter, melted
1/4 cup or 120ml whole milk
1 large egg
1 1/2 cups or 187g all-purpose flour
4 slices of streaky bacon
1 1/2 teaspoons baking soda
1 teaspoon salt
6 ounces or 170g peanut butter chips
Method
Preheat the oven to 350°F or 180°C. Spray your 12-hole muffin tin with nonstick cooking spray or line with muffin liners. Mix together the bananas, sugars, butter, milk, and egg with your beaters. Set aside.
Meanwhile, fry your bacon strips until very crispy. Drain on paper towels and then chop them finely with a sharp knife.
In another medium bowl, whisk together the flour, baking soda and salt and three-quarters of the bacon.
Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined.
Fold in the peanut butter chips.
Distribute the batter between the 12 cups.
Sprinkle the remaining bacon bits on the top of each.
Bake in the center of the oven for 20-30 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Enjoy!
1/4 cup (firmly packed) or 50g light brown sugar (I used dark brown for a deeper flavor.)
1/2 cup or 115g unsalted butter, melted
1/4 cup or 120ml whole milk
1 large egg
1 1/2 cups or 187g all-purpose flour
4 slices of streaky bacon
1 1/2 teaspoons baking soda
1 teaspoon salt
6 ounces or 170g peanut butter chips
Method
Preheat the oven to 350°F or 180°C. Spray your 12-hole muffin tin with nonstick cooking spray or line with muffin liners. Mix together the bananas, sugars, butter, milk, and egg with your beaters. Set aside.
Meanwhile, fry your bacon strips until very crispy. Drain on paper towels and then chop them finely with a sharp knife.
In another medium bowl, whisk together the flour, baking soda and salt and three-quarters of the bacon.
Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined.
Fold in the peanut butter chips.
Distribute the batter between the 12 cups.
Sprinkle the remaining bacon bits on the top of each.
Bake in the center of the oven for 20-30 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Enjoy!
