Maple Bourbon Bacon Apple Muffins - flour

Method

• Preheat oven to 375F.
• Line a 12 capacity muffin tray with baking cups.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
• Set aside.
• In a large bowl, whisk together the oil and brown sugar.
• Add eggs (one at a time) to the oil sugar mixture, whisking as you go.
• Whisk in the applesauce and vanilla extract.
• Fold in half of the flour mixture.
• Stir in the buttermilk.
• Fold in the remaining flour mixture until just combined.
• Gently stir in the apple pieces.
• Scoop the batter in the muffin tins and tap the pan on the counter a few times to release any air bubbles.
• Bake for 25-30 minutes or until a toothpick comes out clean after being inserted in the middle of the muffins.
• Let cool for about 15 minutes and the remove the muffins from the pan and place on a cooling rack.
• Make the glaze during the cooling process.
• In a large skillet, cook the bacon to your preferred crispness.
• Remove the bacon to a paper towel-lined plate.
• Drain the majority of the rendered bacon fat.
• Over medium-low heat, melt the butter in the skillet the bacon was cooked in.
• Stir in the maple syrup, Bourbon, and brown sugar, mixing until the the sugar is dissolved.
• Add the bacon to the maple/butter sauce.
• Place a few pieces of bacon on each muffin and drizzle the maple sauce over the muffin.