BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM

Bacon Caramel Scuffins with Caramel Clotted Cream image

Provided by Food Network

Time 1h50m

Yield 24 mini muffins

Number Of Ingredients 12

Nonstick cooking spray, for muffin tin
6 slices Applewood-smoked bacon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup half-and-half
6 teaspoons plus 2 tablespoons jarred caramel sauce
1/2 cup clotted cream

Steps:

Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
Whisk the flour, baking powder and salt together in a medium bowl.
Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
Serve the scuffins with the caramel clotted cream.