Brown Sugar Bacon Pancake Muffins
I love making (and consuming!) pancakes, but sometimes I just want something a bit easier so I can sit down and enjoy my coffee instead of flipping flapjacks for an hour! These pancake muffins are the answer.. quick, simple, and delicious! So how do you improve on that? By adding chunks of brown sugar coated bacon of course!
Makes 12 muffins
You can also substitute the bacon with chunks of ham or sausage but… why? Bacon is always better ; )
3-4 strips of bacon
2 tsp brown sugar
1 cup all-purpose flour
2 Tbs sugar
1 Tbs brown sugar
2 tsp baking powder
½ tsp salt
1 cup milk
2 Tbs unsalted butter
1 Tbs unsweetened apple sauce (substitution for vegetable oil)
1 large egg
Heat a skillet over medium heat and add bacon. Sprinkle on 1 teaspoon of brown sugar and cook for 3-5 minutes. Flip bacon over, sprinkle remaining brown sugar on, and cook another 3-5 minutes or until evenly cooked. You want to keep the bacon a little bit chewy and still flexible – sorry crispy bacon lovers! Place bacon on a plate to cool for about 10 minutes. Do NOT set bacon on a paper towel to blot out grease. The brown sugar will make the bacon stick and you’re going to be very sad that you have to toss out all that bacon and start over! Once the bacon has cooled, cut into small bacon bit sized chunks and set aside.
Preheat oven to 350 degrees F and grease a muffin tin.
(1.) In a small bowl, whisk together flour, sugars, baking powder, and salt and set aside. (2.) In a medium sized bowl, whisk together milk, melted butter, applesauce (or oil), and egg. (3.) Stir in dry ingredients to wet mixture until just mixed. A few small lumps are fine so be careful not to over-mix. Gently fold in bacon chunks to pancake batter. (4.) Distribute batter evenly among muffin cups and place in the oven.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Place pan on a cooling rack for about 10 minutes.
Pop muffins out, cover in butter and syrup, and serve!