Candied Maple Bacon Breakfast Muffins | Makes 8 Muffins
Bake at Home | with Pecans and Peanut Butter
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
50 grams
Pecan Nut Halves
(Contains: Nuts May contain: Sesame, Nuts, Peanut)
120 grams
British Smoked Bacon Lardons
3 sachet(s)
Maple Syrup
60 grams
Instant Oats
(Contains: Cereals containing gluten May contain: Milk, Soya, Cereals containing gluten, Nuts)
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain: Soya, Egg, Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
60 grams
Peanut Butter
(Contains: Peanut May contain: Nuts)
Not included in your delivery
3 unit(s)
Egg
4 tbsp
Water
5 tbsp
Vegetable Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 8 muffin cases into your muffin tray.
b) Roughly chop the pecans.
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
d) Once cooked, add the pecans and half the maple syrup to the pan, then stir until sticky and coated, 1-2 mins.
a) Transfer one third of the maple bacon mixture to a small bowl and set aside for now.
b) In a large bowl, combine the oats, cake mix and the remaining bacon mixture.
c) In a third, medium bowl, combine the Greek style yoghurt and peanut butter with the eggs, water and vegetable oil (see pantry for all three amounts). Once combined, add to the bowl of cake mix and gently stir until fully combined, 2-3 mins.
d) Divide the muffin mixture between your muffin cases.
a) Pop the tray onto the middle shelf of your oven until the muffins are risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay.
b) When the muffins have 10 mins remaining in the oven, rotate the tray to give them a nice, even colour.
c) Once baked, allow the muffins to cool slightly, then drizzle over the remaining maple syrup and sprinkle over the reserved maple bacon to finish.
Enjoy!
