Bacon Butterscotch Breakfast Muffins (Friendship Bread) Recipe

I do have to admit that I love the Butterscotch type Friendship bread a lot! With these, the bacon adds a crunchy, sweet & salty taste that really made me think that I was eating a breakfast muffin.  I know that these can be eaten at anytime of the day but I think that these would be fun to make for a breakfast meeting. 

A few people said "ewwww" when they heard that I was going to add bacon to my favorite FB recipe.  Little did that know, I wasn't just going to toss in raw bacon!  No way! I had to bake the bacon in brown sugar, first!  I made these in regular and mini size!  I also use a cute "Roundabout" cupcake sleeve to add some fun to these muffins.  Enjoy!   If you have any Friendship Bread recipes on your blog I hope you link them up below!

 Bacon Butterscotch Breakfast Muffins (click to print recipe)

1 c. Amish Friendship Starter  Click to print friendship bread starter
1/2 lb. bacon
1/4 c. brown sugar
3 eggs
3/4 c. oil
1/2 c. milk
1 c. sugar
2 tsp vanilla extract
2 c. all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 small boxes instant butterscotch pudding mix
1 c. butterscotch chips


Directions:

Bacon:

1. Preheat oven to 400F.

2. Put 1/2 lb bacon in strips on a foil lined baking sheet.  Use half of the brown sugar to sprinkle on top of the
bacon.

3. Bake until sugar is dissolved. This takes about 10 minutes.  Flip over and use rest of the brown sugar.

4.  Bake until dissolved, again.  Put bacon on a plate to get it out of the grease.  Don't put it on paper towel because it will stick to it. Yes I know this from experience.  Save the grease to make frosting, add to baked beans, etc.  Either way, save it and use it for something yummy!

5. When cool, crumble bacon. I made my bacon the day before so it would be ready for baking day.  I stored it in a zip lock baggie in the pantry.

Muffins:

1. Preheat your oven to 325°.

2. In a medium bowl, whisk together the starter, eggs, oil, milk, sugar, and vanilla extract until everything is well combined.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in the butterscotch chips and the crumpled, cooled bacon.  ( Save one piece of crumpled bacon to add to the top of  dough once in the muffin tins- this is optional. I usually do it on half of mine)

4. For the regular size muffins, grease the muffin tins and fill each one half way.  You can use muffin liners but I like the crust that you get from baking the muffins in the tin without a liner.  When they are cool, I then put them in muffin liners (optional). Bake them for 15-20 minutes. Check at 15 minutes. They are done when they are golden and toothpick will come out clean with some moisture.

For the mini muffins,  do the same as above. Only difference, these bake 10-12 minutes.

I really love making the muffins.  They cool quickly.  I let them sit in the tin for 3-5 minutes and then transfer to a wire rack.

Ok here is the other fun thing I did today.  After baking my muffins, I used a  Roundabouts® Cupcake Sleeve to turn these muffins into super FUN Burger mode!  This is a great idea for any muffin/cupcake. They have over 80 other designs.

Do you want more recipes?  Click to find more tasty treats!