Bacon and Peanut Butter Muffins

I thought this combination sounded so strange that I had to try it. I now love the combination of bacon and peanut butter! The introduction to the recipe states, "This muffin isn't sweet; it's much more of a grab and heat for breakfast food. It would even make sense next to a bowl or mug of tomato soup for lunch."

2-1/2 cups (10-1/2 ounces) unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons (7/8 ounce) granulated sugar
3/4 teaspoon salt
2 large eggs
1 cup (8 ounces) milk (whole milk preferred)
2 tablespoons (1 ounce) bacon fat, melted
2 tablespons (1 ounce) unsalted butter, melted
6 to 7 strips of cooked bacon, chopped
1/4 cup (2 3/8 ounces) peanut butter, chunky or smooth, your choice

Lightly grease the wells of a muffin tin (or spray with nonstick baking spray); preheat the oven to 400 degrees F.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs, milk, melted bacon fat, and butter; stir into the dry ingredients until evenly moistened. Fold in the chopped bacon. Scoop 3 tablespoons of the batter into each well of the prepared muffin tin. Place a rounded teaspoon of peanut butter in the center of each pool of dough. Divide the remaining batter evenly over the peanut butter, encasing it completely.

Bake the muffins for 23 to 25 minutes, until golden brown on the top (check them early--they might be done by 18 minutes). Remove from the oven and place on a rack for 5 minutes. After 5 minutes, remove the muffins from the pan and place on the rack to finish cooling, or serve warm.

Yield: 12 muffins.