Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We enjoyed the subtle heat in these muffins, but if you want to spice things up, add up to 2 teaspoons of ground red pepper.

Recipe by Cooking Light June 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
22 mins
total:
50 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Line a baking sheet with foil; place a wire rack on the baking sheet.

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  • To prepare streusel, combine 3 tablespoons sugar, 2 teaspoons water, and pepper in a small bowl. Spread mixture evenly over both sides of bacon. Place coated bacon on rack; bake at 400° for 18 minutes or until done. Cool; finely chop.

  • Combine oats and 1 tablespoon flour in a small bowl. Stir in butter. Stir in 2 tablespoons chopped bacon; reserve remaining bacon. Set aside.

  • Reduce oven temperature to 350°. Line 12 muffin cups with paper liners.

  • To prepare muffins, weigh or lightly spoon 9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour, remaining bacon, 1/2 cup sugar, baking powder, salt, and baking soda in a large bowl; stir well. Combine beer, oil, vanilla, and egg in another bowl, gently stirring with a whisk. Add beer mixture to flour mixture, stirring just until combined. Evenly divide batter among muffin cups. Sprinkle streusel evenly over batter.

  • Bake at 350° for 18 minutes or until a wooden pick inserted in the center of muffins comes out clean. Cool in pan 5 minutes. Remove muffins from pan; serve warm, or cool completely on a wire rack.

Nutrition Facts

176 calories; fat 5.9g; saturated fat 1.3g; mono fat 2.9g; poly fat 1.3g; protein 3g; carbohydrates 27g; fiber 1g; cholesterol 20mg; iron 1mg; sodium 200mg; calcium 52mg.
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