Spicy Bacon and Beer Muffins
For the streusel:
  • 3 T. brown sugar
  • 1 T. water
  • ½ t. ground red pepper
  • 3 slices bacon
  • 3 T. oats
  • 1 T. flour
  • 1 T. butter
For the muffins:
  • 1¾ c. flour
  • ⅓ c. brown sugar
  • 2 t. baking powder
  • 1 t. salt
  • ½ t. black pepper
  • ½ t. red pepper
  • ¾ c. stout beer
  • 3 T. butter, melted
  • 1 egg, lightly beaten
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top of the baking sheet.
  2. To make the streusel, combine the brown sugar, water, and red pepper. Mix well. Spread the mixture over both sides of the bacon and place on top of the wire rack on the baking sheet. Bake for 15-28 minutes (checking to make sure it isn't burning). Remove from oven, cool, and finely chop.
  3. Combine the oats and flour in a small bowl. Stir in the butter and 2 tablespoons of chopped bacon. Set aside.
  4. Reduce the oven temperature to 350 degrees.
  5. In a large bowl combine the flour, brown sugar, baking powder, salt, and remaining bacon. Mix well.
  6. In a medium bowl combine the beer, butter, and egg. Stir well then add to the bowl of dry ingredients. Mix until just combined.
  7. Place muffin wrappers in 12 muffin cups. Evenly divide the batter between the muffin cups. Sprinkle the bacon and oat streusel over top of the muffins.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes then remove to a wire rack to cool completely.
Source: Adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/spicy-bacon-beer-muffins/