Serious Efforts: Bacon & Raisin Muffins
This is a trial formula that I am not quite satisfied with, largely because the crumb does not quite have the texture I wanted. Try it out and let me know what you think if you're interested.
Bacon & Raisin Muffin
200 grams cake flour
104 grams AP flour
10 grams Baking Powder
5 grams Baking Soda
one or two grams of kosher salt
bacon drippings (from 180 grams of bacon)
42 grams unsalted butter (clarified)
238 grams buttermilk
1 large egg
1 large egg yolk
108 grams cane syrup (Steen's, Fain's, or Brer Rabbit)
180 grams of bacon
78 grams of raisins
1 twelve pocket muffin tin or 2 six pocket muffin tins
Alton Brown's Pan Lube.
Cut up the raw bacon into small pieces, about the size you use on a baked potato, and fry them until they are just past the chewy stage, but not quite crunchy. Drain off the rendered fat into a convenient container and allow it to cool. Spread the bacon bits out on a pad of paper towels and let them sit for fifteen minutes or so.
Fully clarify the butter, strain it into the bacon drippings.
Thoroughly mix all the dry ingredients in the bowl of your stand mixer using the whisk attachment. Note that it helps to put the flour in first and the smaller quantities of dry ingredients on top of the flour.
In a separate bowl, whisk together the eggs, buttermilk, and cane syrup. Mix the fats in after they cool.
Rub a thin coat of AB's pan lube into each cup of the muffin tin(s). Mind you, this coat needs to be thin.
Fire up the oven and preheat it to 375F or 190C.
Install the paddle attachment on the mixer. Pour the mixed liquids into the flour mixture with the machine set on low speed. Beat the batter at medium speed until it starts to look satiny. This will happen quickly. Do not over beat!
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