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The BMC 2

Ingredients

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Directions

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  • Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare Cinnamon Filling. Set aside.

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  • In a small bowl combine flour, baking powder and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating just until combined. Add egg and vanilla; beat just until combined. Alternately add the flour mixture and milk, beating on low speed after each addition.

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  • Spoon 2 tablespoons batter into each of the paper-lined muffin cups. Spoon about 1 rounded teaspoon of the filling onto batter in each cup. Top with remaining batter.

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  • Bake in a 350 degree F oven for 20 to 25 minutes or until tops spring back when lightly touched. Cool in pan on a wire rack for 10 minutes. Remove muffins from pan.

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  • Spread Maple Cream Cheese Frosting over muffins. Spoon Sautéed Apples on top of frosting and sprinkle with bacon. Serve warm. Store any leftover muffins in the refrigerator. Makes 12.

Nutrition Facts (The BMC 2)

506 calories; 20 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 73 mg cholesterol; 345 mg sodium. 126 mg potassium; 78 g carbohydrates; 1 g fiber; 61 g sugar; 5 g protein; 0 g trans fatty acid; 632 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Sautéed Apples

Ingredients

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Directions

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  • Peel, core and chop apples. In a large skillet, cook chopped apples in hot butter over medium heat for 5 minutes or until tender. Sprinkle with sugar. Cook and stir until sugar is dissolved.

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Cinnamon Filling

Ingredients

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Directions

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  • In a small bowl combine brown sugar, butter, flour and cinnamon.

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Maple Cream Cheese Frosting

Ingredients

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Directions

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  • In a large mixing bowl beat together cream cheese and pure maple syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until just combined.

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