The Bacon Muffin is brought to you as part of a series on Brooklyn Farmhouse that showcases ye olde recipes from antique cookbooks. Sometimes recipes in old cookbooks can be a bit tricky, with unclear measurements (“a teacup”) or instructions. I have solved that problem for you by culling through my soon-to-be-vast collection of antique cookbooks, testing the interesting recipes I find, and sharing those recipes with you.
I found The Bacon Muffin in Meta Given’s The Modern Encyclopedia of Cooking, first published in 1947. This cookbook was once my grandmother’s. It’s such an interesting book – one can see the “better living through chemistry” mindset beginning to form, with lots of information about vitamins and minerals (“When you think of Thiamin…”) and lots of recipes for molded salads. But the book still has its feet firmly planted in an older way of eating, with an entire chapter devoted to game (“Muskrat Fricassee”) and a chapter called “Homemaker’s Handbook for Stretching the Food Dollar”, with sections like: Make it Yourself, Choose a Dependable Market, Use Cash-and-Carry Service (i.e., don’t rely on credit), Have Your Own Garden, and Make Use of Leftovers. And Ms. Given is clearly a bacon lover. What’s not to love about this book?
The Bacon Muffin is really more like a cross between a biscuit and a muffin. With bacon in it. The texture is a bit courser than what I normally think of as a muffin, but the batter isn’t thick enough to roll out; it’s rather like a drop biscuit that you bake in a muffin tin. The only ingredient substitution I made (aside from my Note, below), is light brown sugar for white sugar. Feel free to use either.
Note: The two slices of bacon the recipe calls for only made one tablespoon of bacon fat for me, although the recipe calls for 2 tablespoons of bacon fat. I simply added 1 tablespoon of extra virgin olive oil to the 1 tablespoon of warm bacon fat, although you could certainly add melted butter or another type of oil, or just cook up another couple of slices of bacon, eat the bacon, and use the fat. The amount of bacon fat you get from a given slice of bacon will vary depending on the type of bacon you use. Basically, you want 2 tablespoons of some kind of liquid fat.
2 slices bacon, chopped finely
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons light brown sugar
1 cup whole milk
2 tablespoons melted bacon drippings (see Note, above)
- Preheat oven to 425ºF. Grease (or spray with cooking spray) a 12-cup muffin tin, or line with paper liners.
- Pan fry the chopped bacon in a small, heavy saucepan until crispy. Remove with a slotted spoon and let cool slightly.
- In a large bowl, whisk the flour, baking powder, salt, and light brown sugar together until well-combined. Add bacon pieces and stir until they are well distributed and coated in the flour mixture.
- Lightly beat the egg in a medium bowl. Add the milk and the bacon drippings and stir to combine.
- Add the milk mixture to the dry ingredients all at once, stir quickly until just combined, then stir 5-6 more times until well blended. Do not stir until smooth.
- Drop batter by spoonfuls into the greased muffin tin, filling each cup 2/3 full.
- Bake for 20 minutes, or until lightly browned.
- Serve hot. Maybe with some maple butter?
Makes 12 biscuit-y muffins.