Candied Maple Bacon Muffins | Makes 8 muffins

a) Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once the oil is 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.

c) Once cooked, add the pecans and half the maple syrup to the pan, stir until sticky and coated, 1-2 mins. pop into a small bowl and set aside.

a) In a large bowl, combine the oats, cake mix and two thirds of the bacon mix.

b) In a medium bowl, combine the Greek style yoghurt, peanut butter, eggs, water and vegetable oil (see pantry for all three amounts). Once combined, add the large bowl and gently stir until fully combined, 2-3 mins.

a) Divide the muffin mixture between your muffin cases.

b) Pop onto the middle shelf of your oven until risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean. When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour. 

a) Once baked, allow the muffins to cool slighlty, then drizzle over the remaining maple syrup and sprinkle over the  remaining bacon mix to finish.