Chocolate-Bacon Muffins Recipe
6 slices bacon
1/2 cup white sugar
2 tablespoons brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (1/4 cup more later)
Makes 12 muffins.
This recipe is a good test of your adventuresome culinary spirit.
Preheat oven to 400 degrees. Put 12 paper cups in muffin tray. Fry bacon until almost crispy. Drain and set aside until no longer hot. Ooh, ow, ow, hot!
Mix together in large bowl: white sugar, brown sugar, cocoa, baking powder, baking soda, and salt. Melt butter. Blend together: water, butter, vanilla extract, egg, and ½ cup chocolate chips and pour into bowl. Dice bacon and add to bowl. Mix again. Pour mixture equally into the twelve papers cups. Push ¼ cup chocolate chips equally into tops of muffins. Put muffin tray into oven and cook for about 15 minutes. Muffins are done when an inserted toothpick comes out clean. (If the toothpick only has melted chocolate on it, you’ve hit paydirt by finding a melted chocolate chip. Try the toothpick again.)
3) Settlers crossing America’s Great Plains during the mid nineteenth century carried lots of: flour, coffee, beans, and bacon. Bacon!
4) Not enough ingredients to make these muffins even if they had been so inclined.
5) Merchants made more money selling supplies such as bacon to gold prospectors than the prospectors got by mining gold.
6) There are supposedly only three degrees of separation between you and Kevin Bacon.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.