American pancakes, bacon and maple syrup is a happy trio, and a loved weekend breakfast. With a dearth of eggs in the Fuss Free kitchen pancakes were off the menu and muffins were on.
For many years muffins were a weekend breakfast staple. We have fallen out of the habit of making them, and I certainly blog them more infrequently; possibly due to having exhausted many of the flavour possibilities. They are well worth revisiting, you can measure out the ingredients the night before, quickly mix and pop into the oven to bake whist you shower, fetch the papers, go back to bed for a snooze or make the coffee.
I nearly always bake my muffins in a silicon pan, with a smear of oil or quick spritz of cake release spray. The more you use it they more non stick it will become, the trick with silicon bakeware is to stand it on an upturned old wire cooling tray which supports it and makes getting it in and out of the oven far easier. You can use those very attractive tulip muffins wraps but at around 20p each in the supermarkets they are stupidly expensive.
My maple syrup was from Clarks, they have a range of 4 syrups (No1, No2, vanilla and original) as well as a selection of honeys. I was astonished to read that it takes 4000g of maple sap to make 100g of maple syrup. Remember that once opened you need to keep it in the fridge, it can go mouldy and maple syrup is a relatively expensive product that you do not want to waste.
Try my cranberry and & chocolate sourdough muffins also!
Breakfast muffins filled with maple candied bacon. Ideal for a weekend brunch.
- 90 g bacon or small packet pancetta or finely chopped thick cut bacon
- 1 tbs maple syrup
- 175 g plain flour I used half regular and half spelt
- 1 tsp baking powder
- pinch salt
- 115 g milk soy or dairy
- 30 g vegetable oil I usually use sunflower
Fry the pancetta in a little oil over a medium heat until crisp and starting to brown. Discard the fat from the pan and spread the pancetta out on a sheet of kitchen paper to absorb the rest of the fat. Return the pancetta to the pan, add the tbs of maple syrup and cook for a few minutes until the syrup has thickened and coated the pancetta.
Whisk the oil and milk mixture with a fork. Add 3/4 of the maple syrup pancetta to the dry ingredients and mix well. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Dollop the mixture into your usual muffin pan and sprinkle each muffin with a the rest of the pancetta. Bake at GM5/190C/375F for 20 – 25 mins until risen.
Serve warm with extra maple syrup.
Add chopped sun dried tomatoes, spring onions and grated cheese.