Chocolate and Bacon: What’s Not to Love?

Reader Contribution by Karen Keb
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Back on Valentine’s Day, I made a simple, yet sweet and savory treat for my sweetheart – chocolate-dipped bacon, which I wrote about at My Home Farm.

I tend to think most things are improved by either chocolate or bacon, sometimes both. So not surprisingly, as I perused the May 2011 issue of Cooking Light magazine and saw a recipe for chocolate-chocolate chip muffins (page 100), I thought to myself, “those would be so much better with bacon!” And, when bacon comes from your own barnyard, like it does here, it elevates a plain-old muffin to something very special. Give these a try (I altered CL‘s recipe slightly):

Chocolate-Bacon Muffins

6 slices bacon

1 3/4 cups all-purpose flour

1/2 cup plus 2 T packed brown sugar

1/4 cup unsweetened cocoa

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup warm water

1/4 cup peanut oil

1 T. red wine vinegar

1 tsp. vanilla

1 large egg

3/4 cup semisweet chocolate mini chips, divided

1. Preheat oven to 400 degrees F.

2. Cook the bacon, transfer to a paper-towel lined plate and cool. Once cool, chop into 1/4 inch pieces. Set aside.

3. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk together.

4. In a separate bowl, combine the water, oil, vinegar, vanilla, and egg; stir together. Stir in 1/2 cup of the chocolate chips and half of the bacon. Add this mixture to the flour mixture and stir just until moist.

5. Place 12 muffin cup liners in a muffin tin and spray with cooking spray. Divide batter evenly among the 12 cups. Sprinkle remaining 1/4 cup chocolate chips and bacon evenly over batter.

6. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before serving. Store leftovers in the refrigerator.


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