Spicy Bacon Brew Muffins, from Cooking Lite The recipe seems strange, but man alive, are these good! For those who count points, 4 points each Ingredients Streusel: 3 tablespoons dark brown sugar 2 teaspoons water 1/2 teaspoon ground red pepper (I used 1/4 t. cayenne) 3 applewood-smoked bacon slices 3 tablespoons old-fashioned rolled oats 1 tablespoon all-purpose flour 1 tablespoon unsalted butter, melted Muffin: 7.9 ounces all-purpose flour (about 1 3/4 cups) 1/2 cup packed dark brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3 cup Guinness Stout or other stout beer 3 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg, lightly beaten Preparation 1. Preheat oven to 400°. Line a baking sheet with foil; place a wire rack on the baking sheet. 2. To prepare streusel, combine 3 tablespoons sugar, 2 teaspoons water, and pepper in a small bowl. Spread mixture evenly over both sides of bacon. Place coated bacon on rack; bake at 400° for 18 minutes or until done. Cool; finely chop. 3. Combine oats and 1 tablespoon flour in a small bowl. Stir in butter. Stir in 2 tablespoons chopped bacon; reserve remaining bacon. Set aside. 4. Reduce oven temperature to 350°. Line 12 muffin cups with paper liners. 5. To prepare muffins, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine 7.9 ounces flour, remaining bacon, 1/2 cup sugar, baking powder, salt, and baking soda in a large bowl; stir well. Combine beer, oil, vanilla, and egg in another bowl, gently stirring with a whisk. Add beer mixture to flour mixture, stirring just until combined. Evenly divide batter among muffin cups. Sprinkle streusel evenly over batter. 6. Bake at 350° for 18 minutes or until a wooden pick inserted in the center of muffins comes out clean. Cool in pan 5 minutes. Remove muffins from pan; serve warm, or cool completely on a wire rack. Deb Wise, Cooking Light JUNE 2014
Posted on: Wed, 14 May 2014 13:43:40 +0000
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