Candied Maple Bacon Breakfast Muffins | Makes 8 Muffins

Name: Candied Maple Bacon Breakfast Muffins | Makes 8 Muffins Bake at Home | with Pecans and Peanut Butter
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 50 grams Pecan Nut Halves; 120 grams British Smoked Bacon Lardons; 3 sachet(s) Maple Syrup; 60 grams Instant Oats; 1 pack(s) Velvety Vanilla Cake Mix; 75 grams Greek Style Natural Yoghurt; 60 grams Peanut Butter; 3 unit(s) Egg; 4 tbsp Water; 5 tbsp Vegetable Oil

Bake at Home | with Pecans and Peanut Butter

Recipe Development TeamPublished on July 30, 2024

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Cosy up this autumn with dishes designed to warm you up from the inside out, such as these Candied Maple Bacon Breakfast Muffins, which perfectly combine salty and sweet for a heavenly breakfast.

Tags:

Egg(s) not included

Allergens:

Nuts

•Cereals containing gluten

•Milk

•Peanut

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.

Total50 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

50 grams

Pecan Nut Halves

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

120 grams

British Smoked Bacon Lardons

3 sachet(s)

Maple Syrup

60 grams

Instant Oats

(Contains: Cereals containing gluten May contain traces of: Nuts, Milk, Soya, Cereals containing gluten)

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Egg)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

60 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

3 unit(s)

Egg

4 tbsp

Water

5 tbsp

Vegetable Oil

Nutritional information

Energy (kJ)8259 kJ

Energy (kcal)1974 kcal

Fat105.4 g

of which saturates23.9 g

Carbohydrate206.6 g

of which sugars118.1 g

Protein51 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Muffin tin

•Muffin Tin Liners

•Bowl

Cooking Instructions and Tips

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 the maple bacon to a small bowl and set aside for now.

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

c) In a 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 the muffins 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!