A Savory Muffin Recipe: BLT Muffins

Last month Meathenge participated in the famous, Is My Blog Burning. IMBB is a themed cooking roundabout wherein people who have blogs cook to the theme and post it up, simple enough. Last month’s theme were Muffins or Cupcakes, muffins are so cool. Meathenge Labs put their heads together and wound up doing a Curry Chicken Muffin, came out very well I must say. But it wasn’t the only good looking recipe my wife found, one of the others was a BLT Muffin. I wasn’t able to pull off two muffins for the roundabout, so I did it this last Sunday. Read on, if you dare.

Here’s the Recipe:
2 cups all-purpose flour (I used Stone Burhherrehrer)
1 tablespoon baking powder
1 tablespoon sugar
1 cup milk
1/2 cup mayonnaise (DO NOT subsitute with light or fat free mayo)
3/4 cup cooked, crumbled bacon, , , about 12 strips
1/2 cup chopped, seeded plum tomatoes
2 tablespoons minced fresh parsley
1 dozen regular size muffins Change size or US/metric
45 minutes 20 mins prep
In a large bowl, combine flour, baking powder, and sugar.
In another bowl, beat milk and mayonnaise until smooth.
Stir into the dry ingredients just until moistened.
Fold in the bacon, tomatoes, and parsley.
Fill greased or paper-lined muffin or mini muffin cups 2/3 full.
Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Serve warm.
Take note of the amount of bacon. You’re going to need at least 1/3 more than it says there. Why? Because NOBODY can resist the smell of bacon cooking and anyone lurking in the house will be making off with at least 1 or 2 pieces each. Make more than you need. Also take a look at the pan, that is Lodge’s 10.25″ square skillet. They advertise it as the perfect shape for cooking bacon, pieces of bread, you know? Square stuff. Yeah well, it’s too small to handle ANY strip of bacon lengthwise and will handle only 1 piece of standard sandwich type bread. Surely you could do better.
Anyhoo, here we find our little sizzlin’ buddies in a nice cast iron skillet. Yeah yeah, I know. I’m cooking them too much. I wanted to crisp it up a bit and give the bacon a stronger flavor. It was my choice and I’m sticking to it. I used a press to make it easier to stack up the bacon to slice in to bits, I’m just that way.

Pretty colors.

Cooking with bacon rules.

And here we are, BLT muffins. A very simple recipe that came together easily & quickly. They were horrible with just a hint of manky. I choked down a few just because of the great sense of loss of my Niman bacon. I thought something was wrong when I noticed there was no salt in the recipe, I was right. The bready part of the muffin was a lot like a mcdonalds bun, nasty airy crap. The tomatoes were nonexistent, the bacon was nearly tasteless. I’m sure that stupid dough stuff sucked out the flavor and destroyed my muffins. Mama picked a few apart to get at the bacon, but gave up. I found a handful on the counter the next morning and tossed them in to the garbage. I love the idea here, but there isn’t anything worth attempting to fix, repair or redo. Everything came out right, but the damned recipe blows.
Xo Xo

17 thoughts on “A Savory Muffin Recipe: BLT Muffins

  1. Oh, bummer. It looked so promising in the photo, too. And where was the “L”? Of course the BLT without the L failed. I saw parsley, but L definately does not stand for “anything green”.
    Speaking of which, I once at out with a friend who ordered a BLT without the lettuce and tomato. That’s right: bacon on bread.

  2. Hey Nic,
    Yeah, no L. I ‘was’ shooting for the parsley being the L. But since they tasted so damned lame, it’s a bust. And is a tablespoon of baking powder normal?

  3. Dang. BLTs are my favorite. The thought of having them for two meals was tempting. I wonder if you could marry a successful savory muffin recipe containing bacon and use sun-dried tomatoes in place of the fresh? Me thinks I will experiment.

  4. Hey Jeanne,
    Well, the overall thought is perfect. But the bread/flour situation needs to be redone. The addition of sun-dried won’t be a cure.

  5. A tablespoon of baking powder is normal if you want to call it a biscuit, but I would think it would be too much for a muffin.

  6. Hey Nic,
    Yeah, I thought something was fishy. It ain’t right. Need to find a good muffin and stick bacon in it. MmmMmmm.

  7. Hey Nic,
    Yeah, that’s what I was thinking the other day. I have a recipe sitting on the sidelines here in the Lab. It belongs to my brother in-law, I have to get his permission to add anything. He’s pretty tough about that, doesn’t want any ‘cookie’ ingredients in his cornbread. The recipe doesn’t have sugar or flour in it. I had some once, really good.

  8. I don’t really think that bacon counts as a cookie ingredient, though I guess a muffin pan isn’t the most macho thing…

  9. Nic,
    Bacon isn’t a cookie ingredient? Really? Maybe it should be. A savory bacon wafer?
    After giving it a moment of thought, I’m thinking it would depend upon what type of muffin pan was used. If it were cast iron, or old and funky, then it would fit the bill. But you’re right, a new non-stick muffin pan is certainly a nono.

  10. I think that it could work. I might add some (like 1/4) cornmeal to the batter to give it a little bit of texture, but I see no reason why it wouldn’t work. Of course, once bacon suceeds in cookies, there will be no stopping it: bacon cake, bacon drinks…

  11. Nic,
    Bacon drinks, Yeah I dunno about that one. I have a bacon air freshener and it smells like a rotton elephant carcass. Heebie Jeebie time.

  12. Oh what a bummer. I feel your pain about wasting Niman Ranch bacon. You’re still my hero for trying.
    P.S. I think the “L” should stand for lard…

  13. I’m a Star Trek Geek that loves to cook. I was searching for Savory Muffin Recipes for a Recipe Tag list I belong to (http://groups.yahoo.com/group/IRE_tag/) when I came across this page. I was so enamored with the recipe concept that I continued searching and found a similar recipe that I played with a little bit to get it “just right.” Enjoy
    Michael’s Savory BTC Muffins
    4 slices bacon, thick sliced
    2 tablespoons butter
    ¼ cup minced fresh chives
    2 cups all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon salt
    2 tablespoons sugar
    2 eggs
    1 cup milk
    1 cup cheddar cheese, shredded
    ¾ cup chopped rehydrated sun-dried tomatoes (soak them in warm water)
    12 muffins
    40 minutes 15 mins prep
    Cook bacon until crisp.
    Cool and crumble.
    Set aside.
    Preheat oven to 350.
    Prepare muffin tin by spraying with vegetable oil spray.
    Melt butter over medium heat in a small skillet.
    Remove from heat and add chives.
    Cool to room temperature.
    In a medium bowl combine eggs and milk using a whisk.
    Add butter/chive mixture, sun-dried tomatoes, cheese and crumbled bacon.
    In a small bowl, combine flour, baking powder, salt and sugar.
    Stir to mix.
    Add to egg mixture, stirring only until blended thoroughly.
    Spoon mixture into prepared muffin cups, filling about 2/3 full.
    (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
    Remove from oven and remove muffins from tin.
    Cool them on a wire rack.