About a week ago, I came across a fellow blogger’s bacon, pecan & chocolate chunk muffin recipe that intrigued me. I decided to make my own version of it using what I had since I’m not a big fan of nuts.
I saw some really nice organic strawberries at the market today. I picked them up thinking it was going to be tasty. When I brought them home and processed them —weren’t as tasty as they looked —boo! Too tart for my palate so I decided to bake with them. I added some zest and juice from a meyer lemon too since I had it. Not sure if it was a good thing since the strawberries were a bit tart. But I think the results were OK.
Kimi told me the best bacon she had was the Black Pig bacon out in Sonoma. She had it in some corn bread, which she never eats or likes. It was so good, she got a package. The other day, I spotted some at the market so I bought it. I thought it would be fun to bake with it and when the weekend rolls around, I can have it for breakfast.
Tonight is leftover night. I had some soup leftover from Saturday and wanted to pair something savory with it. I had some chorizo sausages in the fridge so I thought a savory muffin sounded pretty good. Feel free to have this for breakfast. Chris’ coworkers always do whenever I make savory muffins. 🙂
I love milk chocolate. The best milk chocolate chip, in my opinion, is Guittard. Their chocolate chips are fat and squatty —definitely not your average Nestlé chocolate chips. Whenever the chocolate chips are the star ingredient, I like to use Guittard. It really does make a difference in your baked goods.