Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
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Valerie's Home Cooking
Bacon Caramel Scuffins with Caramel Clotted Cream
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 50 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 141
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 91 mg
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 50 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 141
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 91 mg
Ingredients
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Directions
Special equipment:
a 24-cup mini muffin tin- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
- Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
- Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
- While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
- Serve the scuffins with the caramel clotted cream.
