It’s bacon muffin time! This week we are cooking out of a lovely little book called The Queen’s Book, a collaborative cookbook from the Saginaw, MI area that was published in 1967. I picked this book up recently at a thrift shop, and when I was paging through it this little recipe with bacon caught my eye.
- 2 slices bacon
- 2 cups flour
- 3 t. baking powder
- ½ t. salt
- 3 T. sugar
- 1 egg
- 1 C. milk
- 2 T. bacon fat
- Grease muffin pans with 12 medium cup capacity.
- Pan broil bacon until done, drain and crumble.
- Sift flour, measure and resift 3 times with next three ingredients, the last time into 3 qt. mixing bowl. Add crisp bacon and stir.
- Beat egg, stir in milk and melted fat. Add to dry ingredients all at once; stir quickly until flour is just dampened, then give 4 or 5 more stirs. Batter should not be smooth.
- Spoon into prepared pans, filling cups ⅔ full. Bake at 425 degrees for 20 minutes or until browned.
Sound pretty good, right? I love muffins and I love bacon so I was very excited about these. They were also easy to put together. So easy, in fact, that I forgot to snap pics of their creation! But that is okay, because I got a good shot of them sitting around, just being muffins.
Luckily, Tom came home just in time to be a taste-tester.
“Are they good?”
“Are you okay?”
*Cough* “Milk. Milk!”
I ran and got some milk, which he downed immediately while I patted his back. “A little dry, huh?”
The Verdict: Dry.
From the Tasting Notes:
These muffins were chewy, dry and savory, more of a biscuit than what we would consider a muffin today. They weren’t terrible, but they also didn’t have much in the way of flavor. If I were to make these again, I would definitely add some extra bacon, some butter to the batter and maybe sub buttermilk for the milk. They were edible when warm, but when they cooled they turned into little rocks. If you make them, make sure you eat them while they are hot!