Bacon and Saffron Muffins

Bacon and saffron muffins are an excellent fusion between the English breakfast and the typically Mediterranean spice. Here’s the recipe for you.

Ingredients

• 150 g of flour
• 100 ml of milk
• 2 eggs
• 80 g of smoked bacon cubes
• 1 packet of saffron
• 1 teaspoon of baking powder
• 50 g of melted butter
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. In a skillet, sauté the smoked bacon until it becomes crispy. Then let it cool on paper towels.
3. Dissolve the saffron in a tablespoon of hot water to release its color and aroma.
4. In a bowl, mix the flour with the baking powder, a pinch of salt, and pepper.
5. In another bowl, beat the eggs with the milk and add the melted butter, making sure it is not too hot.
6. Add the egg and milk mixture to the dry ingredients mixing briefly, until just combined. Do not over-mix to keep the muffins soft.
7. Add the cooled bacon and the dissolved saffron.
8. Divide the batter among the cavities of a buttered muffin tin or lined with paper cups.
9. Bake for about 20-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Curiosity

Saffron is a spice that comes from the stigmas of a flower known as Crocus sativus, and it’s famous for its distinct aroma and the golden color it gives to dishes. Although traditionally associated with dishes like paella or risotto alla Milanese, saffron can also be experimented with in baking recipes like these muffins, adding an unexpected and delightful touch.

These muffins are perfect for a brunch or as a snack. If you wish, you can accompany the muffins with a light sauce made of yogurt or cream cheese for a fresh note that contrasts the intense flavor of the bacon and saffron. Enjoy your meal!