Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Sunday, September 17, 2017

Spicy Roasted Bacon Tomato Cauliflower

The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.

Food Lust People Love: The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.

Cauliflower is one of my very favorite vegetables as you can see from the many cauliflower recipes on this site. From main dishes like savory cheesy cauliflower cake (it's a beauty!) and curried cauliflower chicken pilaf, great brunch recipes like cauliflower cheese waffles and cauliflower Roquefort tart, to my absolute favorite cauliflower cheese pie with crunchy potato crust (just to name a few!) I think I've featured cauliflower more than any other vegetable.

This particular dish is another favorite. It checks of all of my boxes.

Cheesy. It's got your Parmesan.
Spicy. Fresh chili pepper for the win.
Bacon. You betcha!
Easy. Nothing easier than roasting. Pop it on a pan. Roast!
Cauliflower.  One whole head. That said, this recipe is REALLY easy to double for a bigger crowd.

Check, check, check, check and check. Hope you enjoy it as much as we do. And if you are a fan of cauliflower too, you are going to want to scroll on down to see the link list of all the cauliflower recipes my Sunday Supper friends are sharing today.

Spicy Roasted Bacon Tomato Cauliflower


This recipe is adapted from these two recipes from Eggton and Steamy Kitchen.

Ingredients
1/2 cup sundried tomatoes (dry, not packed in oil – about 1 1/4 oz or 35g by weight)
4 slices streaky thin cut smoky bacon (about 3 1/8 oz or 90g)
1 head cauliflower (Mine weighed 1 2/3 lbs or 765g)
5 medium garlic cloves
1 hot chili pepper
3/4 oz or 20g grated Parmesan cheese, plus an equal amount for serving
Olive oil

Method
Place your sun-dried tomatoes in a small bowl and pour hot water over them. Set aside to soak and plump up.

Chop your bacon into small pieces and spread them around on a large baking pan. Put the pan in the oven and turn it on to preheat to 400°F or 200°C. The bacon will bake and get crispy as the oven preheats so keep an eye on it.



Meanwhile, cut the green leaves off of your cauliflower and break or cut it into florets.



Check on your bacon!

Drain the tomatoes but keep the water. Put the tomatoes, garlic, chili pepper and  Parmesan in the blender or food processor. Add some of the tomato soaking water and process until smooth. If it is too thick, just keep adding the water, a little at a time. This needs to be thick enough to coat the cauliflower yet thin enough to make it into all the little crevices in the florets.

Check on your bacon in the oven. If it’s already crispy, take the pan from the oven and use a slotted spoon to remove the bacon pieces, leaving the bacon fat behind in the pan.

Put your cauliflower in a large bowl and pour the sauce over it.

Stir well to coat the florets.



Put your sauced cauliflower florets in the baking pan, stem side up, and separated so that they can get roasted.  If you make a big pile, they’ll just steam.



Roast for 15-20 minutes in your preheated oven, then turn the cauliflower florets over to roast the other side. Drizzle with a little olive oil or more bacon fat if you have some handy.



Put the pan back in the oven for another 15-20 minutes or until the cauliflower is done to your liking.

To serve, scrape the roasted cauliflower, and all the good, roasted sticky bits from the pan, into a serving bowl. Sprinkle on the crispy bacon pieces and another generous handful of freshly grated Parmesan.

Food Lust People Love: The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.


Enjoy!

Food Lust People Love: The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.




Check out all the Sunday Supper cauliflower recipes! Many thanks to our host Caroline of Caroline's Cooking and our event manager Christie of A Kitchen Hoor's Adventures for all of their behind the scenes work.

Creative Cauliflower Starters and Sides

Make My Cauliflower a Main Dish


Pin it! 

Food Lust People Love: The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.
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Thursday, July 20, 2017

Chive Potato Filled Cheeseburger Meatloaf Bundt #BundtBakers


Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

This month our Bundt Baker host is Colleen from Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice and she challenged us to use our Bundt pans to bake something untraditional.  I briefly considered making a pork terrine - a pâté de Campagne of sorts – or a crustless quiche. But the honest truth is that I didn’t feel like eating either of those things. What I really felt like eating was meatloaf and mashed potatoes.

And so, this chive potato filled cheeseburger meatloaf Bundt was born! It was an absolute hit with my favorite taste-tester/husband. After enjoying the meatloaf for dinner the first night, he took meatloaf sandwiches to work for lunch for the next few days, declaring them fabulous.

Chive Potato Filled Cheeseburger Meatloaf Bundt


Ingredients
For the chive potatoes:
1 lb or 450g waxy potatoes
1/4 cup or 57g butter
1/4 cup or 60ml cream
1/2 teaspoon salt or to taste
Freshly ground black pepper
Generous bunch green onion tops, chopped - save a little for garnish

For the cheeseburger meatloaf:
1 slice sandwich bread
1/4 cup or 60ml milk
1 1/2 lbs or 680g ground beef
1/2 lb or 230g ground pork
1 small onion, minced finely
1/2 cup or 50g grated extra sharp cheddar
2 eggs
2 teaspoons dry mustard powder (like Coleman’s)
1/2 teaspoon salt
black pepper
1/4 cup or 60ml ketchup

To line the Bundt pan:
1 teaspoon canola or other light oil
8 slices bacon

Method
Peel and quarter the potatoes. Boil them till tender in lightly salted water. Drain the potatoes and mash them completely with a potato masher. Stir in the butter and cream and season the mashed potatoes with salt and black pepper. Set aside to cool.


Preheat the 350°F or 180°C and brush the 12-cup Bundt pan with the canola oil. Line the pan with the bacon.


Rip the bread into rough pieces and, in a large bowl, pour the milk over it, pushing the pieces down into the milk. Soak until all the milk is absorbed. Add all of the other ingredients to the bowl and mix well.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Carefully spoon two-thirds of the meat mixture into the prepared pan. Press it down and then use a spoon to create a channel in the middle.


Add the green onion tops to the cooled mashed potatoes and mix well. Spoon the potatoes into the channel in the meat.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Top with the rest of the meat mixture and press it into the sides and middle.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Fold the excess bacon over the top of the meat mixture from the sides and middle.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Bake in the preheated oven for 45 minutes or till the internal temperature of meatloaf reaches 160°F or 71°C.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Cool the chive potato filled cheeseburger meatloaf Bundt for 15 minutes in the pan. Carefully turn it out onto a baking pan.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Raise the oven temperature to 400°F or 200°C and roast the meatloaf for 15 minutes more or until golden. I turned the top element of my oven on for the last five minutes, to heighten the color. You might want to do the same.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Cool for 10 minutes before slicing. Serve with a side of lightly cooked green beans or perhaps a green salad.

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

Enjoy!
 

Check out the creative list of untraditional Bundts we have for you this month:
BundtBakers  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it! 

Food Lust People Love: Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.
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Sunday, April 16, 2017

Baked Chili Maple Bacon

Kick your brunch bacon up a notch by brushing it with chili-spiked maple syrup. This baked chili maple bacon is cooked in the oven, for crunchy bacon without the splattering grease.



I am a huge fan of bacon for breakfast or brunch, especially when it is combined with sweet and spicy elements like chili peppers and maple syrup.  Today my Sunday Supper group is sharing brunch recipes that can be made ahead of time. I suggest you bookmark this post for Mother's Day.

Ingredients
1 lb or 450g thick cut smoked streaky bacon
1 small hot red chili, stem removed
1/8 cup or 30ml maple syrup

Method
Preheat your oven to 350°F or 180°C.

Place your bacon strips single file on wire cooling racks set in two baking pans.

Use a mortar and pestle to grind the chili pepper, even the seeds if you like things spicy, into a fine paste. Add in the maple syrup and stir well to combine.



Bake the bacon for 20 minutes, switching the pans from top to bottom shelves in the oven midway through.

Remove from the oven and brush with the chili maple syrup. Return to the oven and bake for 5 more minutes.



Remove from the oven and turn the slices of bacon over. Brush with the rest of the chili maple syrup. Return the bacon to the oven and bake for another 5 minutes or until the bacon is done to your liking.



Enjoy warm or to save it for the next day, wrap the baked chili maple bacon in foil and store in the refrigerator. Reheat in the oven the next morning, still wrapped in the foil, or remove the foil to warm in the microwave.



Many thanks to our event manager, Cricket of Cricket's Confections and our host, Cindy of Cindy's Recipes and Writings. Check out these great links from our Sunday Supper tastemakers.

Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Pin it! 

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Tuesday, September 20, 2016

Brown Sugar Bacon Cookies #CreativeCookieExchange

A perfect blend of savory and sweet, the hint of smoky saltiness in these brown Sugar Bacon Cookie complements the dark rich flavor of the brown sugar. But make no mistake, Brown Sugar Bacon Cookies are totally drop sugar cookies, baked to be enjoyed with a cold glass of milk.



If you’ve heard me say it once, you’ve heard me say it a thousand times. I love bacon. Also, I’m not much of a sweet eater. That doesn’t stop me making sweet recipes, of course. I have a core group of tasters that are always ready and willing to eat whatever I bring round or send to the office with my husband. If the goods get eaten, I’m happy.

I did bring some of these cookies out for a test run and I got a few skeptical looks when I said brown sugar AND bacon. It was a mixed crowd of thumbs up and down. But, you know what? I truly didn’t mind. I have since eaten the balance of that dozen singlehandedly. I think they are amazing.

Ingredients - for 3 dozen cookies
3 cups or 375g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup or 170g unsalted butter, softened
1/4 cup or 60g strained bacon fat (see instructions below)
1 1/2 cups packed or 300g dark brown sugar
2 eggs
1 tablespoon bourbon
15 slices thin cut bacon, fried till crispy, then drained - 3/4 cup chopped bacon or 75g

To strain bacon fat, pull a paper towel apart so you have only one-ply.
Line a metal strainer with the paper towel and place the strainer into the top of a funnel, with the funnel in a sealable jar. You will need to prop the strainer handle up on something sturdy to get it balance securely.
Pour your warm (not hot!) bacon grease into the paper-lined strainer a little at a time, scraping your frying pan to get every bit of grease out. Leave to drain completely.
All of the browned bits stay in the paper towel and the bacon grease in the jar is clean, almost white.
This bacon fat keeps in the refrigerator, covered, for months. This works with beef or lamb drippings too, if you want to make your own tallow.

Method
With beaters or with your stand mixer, beat the butter, bacon fat and brown sugar together until fluffy.

Butter on the left. Strained bacon fat on the right.


Add the eggs, one at a time, beating well between additions.


Add in the bourbon and mix again.



Turn the mixer off and sift the flour, soda and salt together into the bowl. Turn the mixer on sloooooowly to mix in the dry ingredients. Keep mixing until all is incorporated, scraping the sides of the bowl down once or twice.

Reserve about 1/3 of the bacon pieces for poking into the top of each cookie, and stir the rest into the cookie dough.



Cover the bowl with cling film and chill the dough for 30 minutes.



Before you are ready to bake, preheat your oven to 350°F or 180° and line your cookie sheet with baking parchment or a silicone liner.

Use a tablespoon or a cookie scoop to drop small balls of cookie dough a good distance apart to allow room for spreading.

Top each scoop with a couple of pieces of bacon and use a fork to just flatten the balls.



Bake in your preheated oven for 12-14 minutes or until the cookies are slightly browned around the edges. If your oven heats unevenly, you might want to turn the pan around halfway through.



Remove from the oven and cool on a wire rack. Repeat until all the brown sugar bacon cookies are baked.

Enjoy!



This month my Creative Cookie Exchange group is making drop cookies, which are exactly what they sound like. Drop cookies are made by dropping the dough on to a baking pan with a spoon or scoop and they are probably one of the easiest types of cookie to make. No fancy rolling or forming or slicing necessary. Drop cookies are usually pretty rustic looking too, especially if you are using a tablespoon.

Many thanks to our Creative Cookie Exchange member Holly from A Baker's House who handled our behind the scenes work this month. Check out all the lovely drop cookies we’ve been baking!




Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

Pin Brown Sugar Bacon Cookies! 

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Sunday, September 4, 2016

Bacon-wrapped Shrimp Jalapeño Poppers

Bacon-wrapped Shrimp Jalapeño Poppers are made with four of my favorite things: spicy jalapeños, sharp cheese, pan-fried shrimp and bacon. They are super easy to put together and bake up crispy in the oven. Make them ahead of time and bake when you are ready to serve.



My grocery stores here in Dubai are hit or miss when it comes to some ingredients. All year-round we can find the little red chili peppers that are often used in Asian cooking but habaneros and jalapeños turn up less frequently. I’ve learned over the last almost four years of living here to take advantage, and quickly, when I see those two.

I make my own habanero sauce that we eat on just about everything so I buy the peppers, remove the stems and wash them immediately. Then I freeze them in a Ziploc bag until I am ready to make sauce. Making habanero sauce requires weather cool enough to open the windows and doors to let some fresh air in and that won’t happen here until a little later in the year.

When decent-sized jalapeños appear, I make poppers. Traditional jalapeño poppers are filled with cheese, breaded and deep-fried but for many years, I’ve been either breading and baking mine, or wrapping them in bacon and baking them. Either way makes a fabulous, delicious jalapeño popper.

I’ve been on kind of a shrimp kick lately, with last week’s bacon-wrapped spicy baked shrimp and spicy salmon shrimp burgers on this blog and, even today, make sure you check out my Cucumber Shrimp Cups on the Sunday Supper Movement website. They are pretty and tasty!

When there were jalapeños in my local grocery store and Sunday Supper announced a football food theme, I knew what I had to do! Add shrimp to my bacon-wrapped jalapeño poppers as well. Best decision ever! If you are gearing up for football season, you'll want to make these and possibly everything else on the list below. Let the games begin!

Ingredients
24 medium shrimp, peeled and cleaned
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 1/2 oz or 100g cream cheese, softened
3 1/2 oz or 100g extra sharp cheddar, grated
2 cloves garlic, garlic pressed or very finely minced
12 fresh jalapeños
12 slices streaky bacon

Method
Preheat your oven to 425°F or 218°C.

Heat a skillet and drizzle in the olive oil. Quickly cook the shrimp for a few minutes, sprinkling them with a little salt and freshly ground black pepper. Remove from the heat and set aside to cool.



Cut jalapeños in half lengthwise. I like to cut carefully through the stem as well so each half still looks like it has a stem.



Use a spoon to scoop out the seeds and membranes. If you don’t like things too spicy, you can discard these. I like to add them to the cheese filling.



Mix together the cream cheese, cheddar, garlic and salt. Chop the membranes of the jalapeños and add them in along with the seeds, if desired. Give the whole bowl a few good grinds of black pepper and mix again.



Fill the jalapeño halves with the cheese mixture. Top them with a shrimp each. Cut the bacon slices in two and wrap one around each shrimp topped jalapeño popper.  Secure the bacon with a toothpick.




Set them in a baking pan.



Bake for 20 minutes in your preheated oven or until bacon is crispy and cheese is turning golden as well.



Enjoy!




Many thanks to our host today, Coleen of The Redhead Baker and our event manager, Shelby of Grumpy's Honeybunch. How I wish I could get together with all my Sunday Supper friends to watch football. Who am I kidding? I really just want to eat all these fabulous dishes!


Appetizers
Main Dishes
Side Dishes
Desserts

Pin Bacon-wrapped Shrimp Jalapeño Poppers!

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Sunday, August 14, 2016

Spicy Bacon-wrapped Shrimp

These spicy bacon-wrapped shrimp will disappear so quickly that you might want to make a double batch. Serve them with some spicy bacon mayo for extra oomph.


I’m not going to give you a big song and dance story today about me and my avid relationship with bacon because no one should have to wait for bacon! My love of bacon has been fairly well documented, to the point that friends and family often send me links to bacon recipes or bacon roses, for which I am grateful. When I read that bacon was chosen as this week’s Sunday Supper theme, I sat down and wrote a list of possible recipes I’d like to share. SO MANY CHOICES. Then I headed to the grocery store.

My list went out the window when I came across the shrimp. Large and luscious, they cried out to be wrapped in bacon! Because my brain works in mysterious ways, I was already picturing them all lined up and skewered so they'd remain upright and their tails would curl up in the oven, creating the perfect little handles with which to eat them.

And so it was.

Ingredients
For the bacon-wrapped shrimp:
22 large shrimp – about 1.15kg or 2 1/2 lbs - before cleaning and peeling
1 lb or 450g bacon (normal, not thick cut)
3-4 hot chili peppers, cut into thin strips
Small handful chives, cut into pieces about the length of your shrimp

Extra equipment: wooden skewers

For the spicy bacon mayo dipping sauce:
1/2 cup or 125g mayonnaise
1 tablespoon bacon/shrimp drippings from baking pan
1 small clove garlic, grated finely
1 teaspoon or more hot sauce
1 tablespoon chopped chives

Method
Preheat your oven to 425°F or 218°C.

Peel and clean all the shrimp but leave the tails on.

Use a sharp knife to split the thick part of the shrimp so that they are open enough to put in one or two strips of pepper (depending on your heat threshold) and a couple of pieces of chive.



Cut the bacon slices in half.

Wrap one half bacon slice around each shrimp and secure it with a wooden skewer, cut side up.



Continue wrapping and skewering all the shrimp, cut side up, making sure to leave space between the shrimp.

Place the shrimp in one or more ovenproof pans. The tails should have enough space to curl up as the shrimp cook, creating the little handles I imagined.


Bake in your preheated oven for about 15-20 minutes or until the bacon is golden and crunchy looking.



When the spicy bacon-wrapped shrimp are done, whisk together all the dipping sauce ingredients.


Serve with warm shrimp.



Enjoy!


Many thanks to our event manager, Shelby of Grumpy’s Honeybunch and Erica of The Crumby Cupcake for all of their hard work behind the scenes. Check out all the wonderful bacon recipes my Sunday Supper group are sharing today!

Bacon in Appetizers
Bacon in Beverages
Bacon for Breakfast
Bacon for Lunch
Bacon for Dinner
Bacon as a Side Dish
Bacon for Dessert


Pin Spicy Bacon-wrapped Shrimp!

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Monday, May 30, 2016

Roasted Peach and Bacon Muffins #MuffinMonday

Roasted peach and bacon muffins are sort of sweet and sort of savory, really the best of both worlds. 

It’s Muffin Monday again! And also Memorial Day in the United States, which is the day we remember and honor those who have died in active service in any branch of the United States military. Many families take advantage of the three-day weekend to gather for reunions or to hold family celebrations. And, of course, this time of year is also all about graduations and graduation parties. So many opportunities to bake and share muffins with your friends and loved ones!

If you are a fan of sweet and salty treats, you are going to love these roasted peach and bacon muffins. Don’t forget to scroll down to see all the other bacon and peach wonderfulness that my fellow Muffin Monday bakers are sharing. We didn’t plan the theme but after everyone else had added their titles to our group, I was motivated to create a muffin that would fit in.

Ingredients
6 slices thick cut streaky bacon
2 peaches – just ripe but not soft
Pinch flakey sea salt
2 cups or 250g all purpose flour
1/3 cup or 66g brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup or 180 ml milk
1/3 cup or 80ml bacon fat (rendered from frying the bacon) plus extra for greasing pan (or use butter or oil)
2 large eggs

Method
Fry the bacon slices until crispy and remove from the pan and drain on paper towels. Leave the bacon fat in the pan to cool.

Preheat your oven to 425°F or 218°C.

Cut your peaches in half and remove the pits. Slice them in wedges.

Place the wedges on a baking pan. Use a spoon to drizzle some bacon fat over each peach wedge. Sprinkle them with a pinch of flakey sea salt.



Roast in your preheated oven for about 8-10 minutes and then turn the wedges over and roast for a further 5 minutes.

After turning them over.


Remove from the oven and set aside to cool. They are going to be pretty soft at this point. Use a metal spatula to scrape them up. Reduce heat of the oven to 350°F or 180°C.

In a large mixing bowl, whisk flour, sugar, baking powder and salt together.

Chop the peaches and the bacon into pieces, setting aside 12 bits of each for topping the muffins before baking.


Add your chopped peaches to the flour and use a fork to mix them in and separate them from each other, coating them with flour.


In another bowl, whisk together milk, bacon fat and eggs.

Add all the milk mixture to flour mixture.



Gently fold just until dry ingredients are moistened. There should still be some flour showing. Then fold in your bigger pile of bacon.



Generously grease cups (I used bacon grease but you can use oil or butter) and top of 12-cup muffin pan.

Divide your batter evenly between the 12 muffin cups.  Top each with a piece of the reserved bacon and roasted peaches.



Bake 20-25 minutes or until muffins are golden.



Remove from oven and let cool for a few minutes before removing muffins from pan.



Enjoy!


If you are a fan of bacon or peaches, this is going to be your favorite Muffin Monday so far! Check out all the great combinations we have for you this month.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


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