When I met Sam last year, I was shocked to learn that she was a teenager (though has moved up to the next decade of life since then). Immediately I was amazed by how creative, talented, mature and – well – together she is. In our Marketing and Food Product Design class, we were asked to come up with a new product for the market. The only limitation was that the product had to contain blueberries. Sam’s brilliant idea to combine the two best components of breakfast time – bacon and blueberries – is absolutely inspired (and perhaps somewhat influenced by her summers spent in the good ol’ USA).
As the characters in The Perks of Being a Wallflower find ways to cope with teenage years, these small muffins can carry pretty heavy flavors and still turn out beautifully. Everyone handles adolescence in different ways, and sometimes seemingly random and (let’s face it) super weird qualities can produce a magnificent result. I could barely tie my shoes when I was nineteen; meanwhile, Sam is now running a pub in Berkshire.
And so, this post celebrates both a head chef at the age of twenty and brilliant friend, who possesses an appreciation of the finer, American things in life: bacon and carbohydrates.
110 g flour
65 g caster sugar
1 1/2 tsp baking powder
100 g blueberries
300 g bacon
1. Melt butter in a pan with bacon. Turn off heat and let the bacon infuse into the melted butter for about 5 minutes.
2. To candy bacon: generously coat strips of bacon with brown sugar. Sandwich between parchment paper and two baking sheets, and bake for 10-12 minutes. When bacon has cooled, slice into small pieces.
3. Whisk sugar and eggs in a medium bowl. Add melted butter, then sift in flour and baking powder. Fold in blueberries and bacon. Transfer batter into greased or lined muffin tin.
4. Bake muffins in 350 degree oven until toothpick comes out clean, about 15 minutes.
Enjoy bacon blueberry muffins with Stephen Chbosky’s The Perks of Being a Wallflower, and check in at http://warandpeach.com for future recipes and book reviews!