Thursday, June 16, 2016


Makes: 18

2 cups flour
1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.

bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

No comments: