Maple Bacon Pancake Muffin

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  1 ½ cup or 188g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Baking soda

  Leavening agents

  1 ¼ tsp or 6g

• Vinegar

  Distilled

  1 tbsp or 15g

• Almond milk

  Plain

  1 cup or 240g

• Turkey bacon

  Cooked

  1 cup pieces or 82g

• Maple syrups

  ¼ cup or 81g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Vanilla extract

  Imitation, no alcohol

  1 tsp or 4g

Directions

1. Combine dry ingredients in a medium mixing bowl; set aside.
2. In a separate bowl, mix baking soda and vinegar. Beat until fully combined.
3. Add milk, bacon, maple syrup, canola oil, and vanilla to bowl with baking soda and vinegar mix and stir until combined.
4. Mix wet and dry ingredients until combined.
5. Preheat oven to 400 degrees F.
6. Spoon batter into greased muffin tins, filling each tin 2/3 full.
7. Bake for 15 minutes or until golden brown.
8. Drizzle with additional maple syrup, as desired.

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