Shana Archibald
BROWN SUGAR & HONEY BACON
1 lb. bacon
2 c. brown sugar + additional ~1 c.
1 tbsp. red pepper flakes
Honey to drizzle
Mix the two cups brown sugar and red pepper in a ziploc bag. Drop in the bacon – a couple of strips at a time – and shake until coated. (This is easier and cleaner than coating with your hands, but you can get all hands on if you want.) Place each coated slice onto the broiler pan. Drizzle the slices in honey – you really can’t put a wrong amount on.
Place in the oven and set a timer for 25 minutes. After every five minutes sprinkle some additional brown sugar, if desired. And that’s it! Enjoy.
HONEY LEMON POPPY SEED MUFFINS
2 cups of white or whole-wheat flour (or all purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup honey
½ cup vegetable oil or olive oil
½ cup Greek yogurt or sour cream
1 teaspoon vanilla extract
2 eggs
2 lemons (juice from 1 + zest from 2)
3 tablespoons poppy seeds
Preheat your oven to 360°F
Zest two lemons using a microplane, and squeeze the juice out of one lemon. Measure and prepare the other ingredients.
Combine all the wet ingredients in a bowl; eggs, Greek yogurt, olive oil, vanilla extract, honey, lemon juice.
Then, add the dry ingredients; baking powder, baking soda, salt, flour and lemon zest. Mix the ingredients together until just combined.
Place muffin liners in a muffin pan. Fill the liners about 2/3 full with the batter.
Place them in the oven, and bake for about 17 min, or until a skewer or toothpick inserted in the middle comes out clean.
