Muffins, of course!
I don’t know if you guys have missed my muffins for Monday posts, but I sure have missed making muffins!
Where have all my muffins been?
Well, here’s the thing. Since I’m a teacher, I have summers off. And during the summer, I don’t usually drag myself out of bed in time for much of a breakfast besides a big, strong cup of (possibly spiked) coffee. And Micah is perfectly happy smearing jam on some homemade whole-wheat sourdough or topping a bowl of creamy Greek yogurt with some sweet summer blueberries.
So, when I’m on vacation, the muffin recipes go on vacation, too.
But school has started back (with a vengeance–I’m crazy busy and kind of exhausted!)–so the muffins are back, too.
I wasn’t sure what yummy mix-ins I wanted to put in this week’s batch, but Micah suggested the perfect ingredient: bacon.
A quick scan of the cupboard revealed a container of pecan halves and a bar of milk chocolate.
Thus, this recipe was born.
And despite being full of bacon and chocolate, these muffins really aren’t that bad for you. Thanks to the whole wheat flour, they’ve got a little bit of fiber. Pecans, bacon, and Greek yogurt add protein. And using fat-free yogurt and no added oil or butter makes these relatively low in both fat and calories.
So I won’t feel guilty at all about devouring one of these tasty pastries for breakfast every morning this week.
What’s in it:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup fat-free Greek yogurt
- 1/2 cup milk
- 3 slices bacon, cooked, drained, and crumbled
- 1 1.55 ounce milk chocolate bar, roughly chopped
- 1/2 cup pecan halves, roughly chopped
- Preheat your oven to 400°F and prepare a 12-cup muffin pan.
- In a small bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
- In a larger bowl, beat the eggs, then whisk in the milk and yogurt.
- Stir the dry ingredients into the wet stuff, then fold in the bacon, chocolate, and nuts just until everything’s incorporated.
- Divide your batter among your 12 muffin cups. If you’re not scared of raw eggs (I’m not), then feel free to lick your spoon clean of all batter remnants, which will taste just a little sweet and just a little salty (just like these muffins will be very soon).
- Bake the muffins for 13-15 minutes or until they’re golden brown and spring back a little if you press the tops.
- Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.
These yummy treats are fluffy and full of flavor, with just a hint of salty bacon and a touch of crunch from the chopped pecans, punctuated with little pockets of sweet, creamy chocolate.
I might add a bit more bacon next time, but these are fantastic just the way they are.
In fact, I have to tell y’all that while Micah pretty much always enjoys my muffins, he does usually prefer to slather them with a little bit of butter–but he said that this batch doesn’t need any.