CHOCOLATE BACON MUFFINS
Recipe from Heather LaVine
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk*
- 1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
There is no need to spend the money on buttermilk? Use 1 tablespoon of white vinegar and fill the measuring cup the rest of the way up with regular milk to the 1 cup line. Allow to sit on the counter for a couple minutes to sour
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 375 degrees F
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in the bacon. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
When the muffins are cool, lay a sheet of wax paper a baking sheet and in a small bowl, melt half of the chocolate chips until smooth. Dip the tops of the muffins into the melted chocolate, swirling for design. Place the muffins top side up on the baking sheet. Repeat until all of the muffin tops have been dipped, melting the second batch of chocolate chips when needed. (Only melt half the chocolate at a time so A) you do not burn the chocolate and B) it does not harden to quick)
Place the baking sheet in the refrigerator until the chocolate topping hardens, approximately ten minutes.May 2012 Newsletter
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