I got the idea for this recipe from a Taste of Home recipe, however, their version uses a baking mix. There are MSPI-friendly baking mixes available, such as Bisquick, but I personally prefer to make my biscuits and pancakes from scratch. So I don't keep baking mix on hand. Plus, I realize not all of you are able to use baking mix because of the soy oil/lecithin or milk cross-contamination. So I came up with this from-scratch version of the recipe that all of you can enjoy!
These muffins are great for breakfast or as a lunch or light dinner when served with a salad.
Source: MSPI Mama
6 slices bacon, diced
1/2 cup (or less depending on bacon grease) canola oil
2½ cups flour
2 tbsp. baking powder
3 tbsp. sugar
½ tsp. salt
¾ cup + 1 tbsp. rice milk
Cook bacon according to package directions in a skillet; drain, reserving bacon drippings in a measuring cup. Add enough canola oil to fill the measuring cup to the ½-cup line. Set aside.
Meanwhile, in a large bowl, whisk together flour, baking powder, sugar and salt. In a small bowl, combine the egg, rice milk and the bacon drippings/oil mixture. Stir into dry ingredients just until moistened. Fold in bacon.
Fill 12 greased muffin cups three-fourths full. Bake at 400 degrees for 13-15 minutes or until a toothpick inserted near the center of one of the muffins comes out clean. Serve warm.
Tip: If you prefer not to use the bacon drippings, just use ½ cup canola oil.