Blueberry and Candied Bacon Muffins

Preheat oven to 180C

Finely chop up the <a href="/product/free-range-danish-middle-eye">bacon</a> and place into a fry pan over medium heat. Render off the fat by frying for 5-6 mins. Add 1 tbsp of the maple syrup and stir in, immediately turn off the heat and set aside to cool. Take 2 tbsp of candied bacon out and keep in a small bowl for garnishing the muffins once they are cooked.

Sieve into a medium bowl the dry ingredients – self raising flour, baking powder, caster sugar and mixed spice.

In another medium bowl gently whisk together the wet ingredients – egg, oil, milk, vanilla essence, lemon zest and the remaining 1 tbsp of maple syrup.

Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold until it just comes together then gently fold through the blueberries and cooled candied bacon.

Spoon into lined muffin tins and sprinkle the top with a little granulated sugar.

Bake 20 mins or until a skewer comes out clean. Remove from oven and place onto a wire rack to cool. To serve, garnish each muffin with a small amount of candied bacon.

These muffins keep well for up to 5 days in an airtight container and can be frozen.