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Muffin tin with Bacon Mesquite Chilies-and-Cherries Chocolate Muffins
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Bacon Mesquite Chilies-and-Cherries Chocolate Muffins

The smoky, cinnamon flavor of these muffins is the perfectly complemented by the bacon (salty), cherries (sweet) and chilies (heat). Instead of traditional chocolate chips a specialty cherries-and-chocolate bar is used (where to buy in blog post and ingredient list).Should you not be able to find the chocolate bar my suggested substitution would be 1/2 cup dark chocolate chips or a bar chopped up, 1/4 teaspoon of cayenne pepper and a 1/2 teaspoon of cherry extract. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings 15 muffins
Calories 109kcal
Author Toni Dash

Ingredients

  • 1-3/4 cups Gluten-Free blend or gluten All Purpose flour
  • ¼ cup Mesquite Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Xanthan Gum omit if making a gluten version
  • 2/3 cup Granulated Sugar
  • ¼ cup plus 3 tablespoons Milk
  • ¼ cup plus 3 tablespoons Canola Oil
  • 2 large Eggs
  • ½ teaspoon Vanilla Extract
  • 4 pieces Bacon , cooked (not crisp) and drained on a paper towel
  • 1 3.2-ounce bar Chocolove Chilies-and-Cherries in Dark Chocolate bar Substitution: 1/2 cup semi-sweet chocolate chips
  • 15 Pecan Halves

Instructions

  • Preheat oven to 350 degrees. Prepare muffin tin with muffin papers or by greasing the muffin pan cavities. Position rack in the middle of the oven.
  • Sift together the flour, mesquite flour, baking powder, baking soda, xanthan gum into a large mixing bowl. Add sugar to flour mixture and stir to combine.
  • In a separate bowl combine the milk and canola oil. Beat in eggs and add the vanilla extract.
  • Slice the bacon strips across into thin strips. Remove and discard any fatty portions.
  • Chop the chocolate bar into chocolate chip size pieces. TIP: Slicing the bar into strips horizontally and then vertically makes this easy.
  • Add the liquid mixture to the dry mixture; stir to combine. Stir in bacon and chocolate until fully combined.
  • Fill muffin cups two thirds full. Place a pecan half on the top of each muffin.
  • Bake for 18 minutes or until muffins are golden in color. Let cool on a cooling rack.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 100mg | Sugar: 9g | Vitamin A: 40IU | Calcium: 44mg | Iron: 0.4mg