Easter is this weekend and we wanted to share a little history. Easter is related to the word east, which naturally points to the sunrise, to new days and new beginnings. We want to wish you all a Happy Easter, and annual celebration of Christ’s resurrection to life.
Here’s some help putting together the perfect breakfast for Easter? What if we say it includes maple and bacon. Oh yes please, mmm.
- 3 cups all-purpose flour
- ¼ cup sugar
- ½ tsp. salt
- 1 Tbs. baking powder
- 2½ cups milk
- 1 Tbs. white vinegar
- 2 tsp. vanilla extract
- 2 eggs
- ½ stick butter, melted
For the icing:
- ½ cup cream cheese, softened
- 1 cup confectioners sugar
- ¼ cup real maple syrup
- Pinch of salt
For the topping:
- 1 pound bacon, cooked crisp and finely chopped
- Real maple syrup
Preheat oven to 425 degrees.
In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder.
Mix and set aside. In a small bowl, combine the milk and vinegar.
Stir and let sit for 1 minute.
Whisk in the vanilla, eggs, and butter.
Pour the wet ingredients into the dry ingredients and mix well.
Grease or spray two mini muffin baking pans. Fill cups ⅔ full. Bake for 9-12 minutes or until lightly golden brown on top.
While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth.
Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup! Enjoy!!