This version is just as evil as the last one, but the moisture was somewhat improved. One thing both versions have in commons is that their full flavor does not hit you until after you have swallowed a bite.
Bacon & Raisin Muffins
Dry Ingredients 76 grams Cake Flour 228 grams AP Flour 10 grams Baking Powder 5 grams Baking Soda
Fats 42 grams clarified butter 76 grams bacon drippings. (drippings from 180 grams of bacon)
Wet Ingredients 1 Whole Egg 1 Egg Yolk 106 grams of cane syrup (Steen's, Fain's or Brer Rabbit) 238 grams of buttermilk 1/8 teaspoon of Mexican vanilla
Enhancements 180 grams of bacon (cut up into bits & fried) 78 grams of raisins
Hardware 1 twelve pocket muffin tin or 2 six pocket muffin tins. Alton Brown's Pan Lube.
Procedure Cut the bacon up into bits about the size you use for a baked potato and fry them until they are somewhere between chewy and crunchy. Separate the bits from the fat and shake them out on a paper towel to cool and drain. Pour the fat into a convenient container for later use.
Thoroughly clarify the butter and strain it into the bacon drippings.
Mix all of the wet ingredients into one bowl.
Put all the dry ingredients, AP first, cake second, leavenings last into the bowl of your stand mixer. I have found that the paddle attachment does a better job of mixing the dry ingredients than does the whisk attachment. Turn the mixer on low and let it mix the dry ingredients for two or three minutes.
Apply a thin coat of AB's pan lube to the pockets of the muffin tin(s).
Double check that you have everything lined up and fire up the oven. Let it come up to 375F or 190C.
This time I mixed the fats with the dry ingredients first and then added the wet ingredients. This resulted in more lumping than I liked. There were some pockets of dry flour in the final product.
Continued in the next post