Yeah you read that right. Ladies and gentlemen, that was no typo.
For those of us who just can’t make up our minds in the morning. I give you the ultimate breakfast. It’s like four breakfast meals rolled into one. It’s a bowl of oatmeal. It’s a stack of pancakes. It’s a handful of bacon. It’s a muffin… umm obviously.
Breakfast. Of. Champions.
These days we’re discouraged from eating things like greasy bacon and pancakes slathered in syrup and here I am combining them. No, I’m not trying to kill you. There’s some oatmeal in there so that’s got to count for something, right? The healthy power of oatmeal might magically counteract the unhealthy evil of it’s breakfast foes.
You can pretend it’s healthy. Like I do.
Or just shirk the rules and shove them in your mouth. Like I do.
Maple Bacon Oatmeal Muffins
Makes about 17 muffins.
Source: My imagination.
1 1/4 cup quick cooking rolled oats
1 1/2 cup milk
2 cup flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup granulated sugar
1/2 cup pure maple syrup
1/4 cup butter, melted
8 strips bacon, cooked and chopped
2 tbsp pure maple syrup for topping
Preheat the oven to 350 degrees and position a rack in the center. Line a muffin tin with muffin cups and set it aside.
In a large bowl combine oats and milk then let it sit for 5 min. In a separate large bowl combine flour, baking powder and salt. Whisk sugar, maple syrup, egg and butter into milk mixture. Lightly mix the wet ingredients into the dry ingredients along with the bacon.
Spoon the batter into the prepared muffin tin until each are about 3/4 of the way filled. Bake them for 20 – 25 minutes until they’re golden brown and a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and brush the warm tops lightly with the reserved maple syrup using a pastry brush. Enjoy!