3 teaspoons bacon fat (from pan you cooked bacon in)
1 cut rolled oats
1 cup chopped pecans
1 tablespoon 100% pure maple syrup, plus extra
2 tablespoons honey
1 tablespoon butter
These muffins are perfect for when you don’t have time to eat a full breakfast…or when you just want to shove your face with something that tastes like bacon. They’re best enjoyed when shared with friends and several glasses of milk.
1Preheat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners.
2Combine flour, baking soda, salt and crumbled bacon in large bowl. Make sure the crumbled bacon is coated in the dry mixture. This will prevent the bacon from sinking to the bottom of the muffins during baking.
3In separate bowl combine egg, milk, oil, bacon fat and 2/3 cup maple syrup. Slowly add dry ingredients to wet ingredients.
4Fill muffin cups 2/3 the way full.
5In small bowl, melt butter and honey in microwave until just melted. Stir with 1 tablespoon maple syrup and brown sugar. Add oats and pecans and stir until well coated.
6Top each muffin with 1 tablespoon of topping. Bake for 20-25 minutes or until set – do not burn!
7As soon as you take muffins out of the oven, poke several holes in each one with a toothpick. Drizzle 1/4 teaspoon of maple syrup over each muffin and let cool for at least 5 minutes before enjoying. Milk highly suggested.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.