Cure & Simple - Recipe

The Recipe

Maple Bacon & Pecan Muffins
Serves: 12 | Cooking time: 1 hour
  • 5 rashers Cure & Simple Original unsmoked back bacon, finely diced
  • 115g unsalted butter, softened
  • 130g light soft brown sugar
  • 2 large free-range eggs
  • 120g Greek yoghurt
  • 60g maple syrup
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • 1/2 tsp salt
  • 40g fudge chunks
  • 60g pecans, finely chopped
  • 2 tbsp milk
  • 2 tbsp demerara sugar
  1. Preheat the oven to 180ºC (fan)/200ºC/gas mark 6 and line a 12-hole muffin tin with muffin cases
  2. Add the bacon to a frying pan with a small knob of the butter and fry for 5-10 minutes until it starts to crisp. Add a pinch of the brown sugar and stir in well, then take out 3/4 of the bacon to drain on a piece of kitchen towel. Keep frying the rest of the bacon until it is very crisp and dark, then drain it on the kitchen towel, being sure to keep it separate from the less crispy pieces
  3. In a large bowl, or in an electric mixer, add the butter and beat for a minute until smooth, then add the brown sugar and beat for a couple more minutes until it is light and creamy. Beat in the eggs one at a time, then add the Greek yoghurt, maple syrup and vanilla extract and mix well
  4. In a separate bowl, mix the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice, and salt. Add the dry ingredients to the mixture along with the fudge chunks, the less-crisp bacon pieces and 3/4 of the finely chopped pecans. Gently fold the mixture together until just incorporated, then add the milk and fold again
  5. Spoon a heaped tablespoon of the mixture into each muffin case and top with rest of the chopped pecans and the crispy bacon pieces. Sprinkle 1/2 a tsp of demerara sugar on top of each muffin and bake on the middle shelf for 12-15 minutes until a skewer inserted into the middle of a muffin comes out clean. Once baked, leave the muffins to cool in the tin for 5 minutes before lifting them out onto a cooling rack to cool completely

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef