Bacon And Maple Syrup Muffins Topped With Earl Grey Chantilly Cream And Candied Bacon Bits

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Great British Chefs


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12 rashers of smoked streaky bacon

2 tbsp. maple syrup

1 tbsp. soft light brown sugar


Half of the cooled candied bacon.

125 g Plain flour or Rice flour (gf)

1 heaped tsp. of baking powder

½ tsp. salt

1 large egg

65 ml buttermilk

65 ml maple syrup, plus extra to drizzle

65 g unsalted butter, melted and cooled

250 ml double/whipping cream

1 vanilla pod

1 Earl Grey teabag, infused in 50ml of boiling water for 5 minutes and left to cool.

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