1-3/4 cups gluten free or regular flour
¼ cup mesquite flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum (note: can be omitted if not making gluten free muffins)
2/3 cup granulated sugar
¼ cup plus 3 tablespoons milk
¼ cup plus 3 tablespoons canola oil
2 large eggs
½ teaspoon vanilla extract
4 pieces bacon, cooked and drained on a paper towel
1-3.2 oz Chocolove Chilies & Cherries in Dark Chocolate bar*
15 pecan halves
*You can substitute ½ cup of regular chocolate chips or other chocolate though the sweetness of the cherries and heat of the chilies is a perfect addition to the flavor of these muffins.
Preheat oven to 350 degrees. Prepare muffin tin with muffin papers or by greasing the muffin pan cavities. Position rack in the middle of the oven.
Sift together the regular/gluten free flour, mesquite flour, baking powder, baking soda, xanthan gum into a large mixing bowl. Add sugar to flour mixture and stir to combine.
In a separate bowl combine the milk, canola oil. Beat in eggs and add the vanilla extract.
Slice the bacon strips across into thin strips. Remove and discard any fatty portions.
Chop the chocolate bar into chocolate chip size pieces. I sliced it across the bar and then the opposite way to make the size I desired.
Add the liquid mixture to the dry mixture. Stir in bacon and chocolate until combined.
Fill muffin cups two thirds full. Place a pecan half on the top of each muffin.
Bake for 18 minutes or until muffins are golden in color. Let cool on a cooling rack.
bacon recipe courtesy of: Boulder Locavore, Colorado, April 15, 2011
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