Bacon-Peanut Butter Corn Muffins

Bacon-Peanut Butter Corn Muffins

I would use bacon you have to cook as the grease would be good to drip in the batter to give it more flavor. You can also use the bacon that is precooked just doesn't have as much flavor as you would be getting from the bacon that you cooked with all the juices and grease. It is easier to use however.

I used the mini food processor to chop my peanuts. I am all about easy on work but not on the flavor. Sometimes I have to work hard to get that perfect taste.
I used gluten free muffin mix. I liked Reese's peanut butter chips, lets face it they have been doing sweetened peanut butter for a while.
You can use ramekins and make it a larger dessert.  I liked the muffin tins as that is all I can eat for a dessert and the caramel flows better over the muffin vs ramekin.


6 Tbsp butter softened
1/2 cup dry roasted or salted peanuts chopped
6-7 pieces of bacon either fully cooked or precooked chopped
1-2 Tbsp light/dark brown sugar
1 8oz box of corn bread muffin mix
1/2 cup buttermilk
2 large eggs
1/4 cup peanut butter
1 Tbsp bacon grease (if you cooked your own)
1 cup peanut butter chips
Hershey's Caramel Ice Cream Topping

Preheat oven to 375 degree. Grease muffin tin or use silicone liners.
In a small bowl mix 4 tbsp butter, peanuts, bacon and brown sugar. Set aside.

Mix muffin mix, buttermilk, eggs; melt the peanut butter and 2tbsp of butter in microwave. Pour into batter. Fold in the chips . Use cookie scoop and drop into muffin tin about 3/4 full, then sprinkle topping over the batter.

Bake for 20-25 minutes check by inserting a toothpick in the middle and if it comes out clean they are  done.  If not then stick back in the oven for 5-10 minutes.




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