Remember last Friday's Literary Friday post about Death of an English Muffin by Victoria Hamilton? I promised I'd bake the muffin recipe in the book, and I did. The bacon and peanut butter muffins were more savory than sweet, and I thought they were pretty good!
Bacon and Peanut Butter Muffins
2 cups flour, sifted
1 T baking powder
2 T sugar
2 1/2 T bacon fat and/or melted butter (I used 1 1/2 T bacon fat, plus 1T melted butter)
1 c milk
1/3 c natural unsweetened peanut butter (I used Peanut Butter & Co, The Bee's Knees)
3 bacon strips, finely chopped and partially cooked (I used The Fresh Market's applewood smoked bacon)
*I also added 1t butter flavoring to the recipe. Yum!
Heat oven to 400 degrees.
Sift together flour, baking powder, and sugar in a large bowl and set aside.
In a separate bowl mix melted bacon fat, butter, well beaten egg, milk, peanut butter, and bacon.
Blend well, then stir gently into flour mixture, making sure all flour is incorporated, but do not beat!
Mixture should be just moistened.
Fill muffin tins or tins with paper liners 3/4 full.
Bake for 20-25 minutes, until toothpick comes out clean.
*They were very good warm. They really didn't need any butter. Makes one dozen muffins.