Pint Size Bakery’s BLT Muffins

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ST. LOUIS, MO (KTVI) - The goodies from south city’s Pint Size Bakery made the cover of Sauce Magazine this week. One of the specialties is the BLT muffin. Christy Augustin stopped by to show Kevin and April what goes into the savory breakfast treats.

Pint Size Bakery & Coffee
3825 Watson (in the city)
St. Louis, MO 63109
Closed Sundays & Mondays


“BLT” Muffins:

yields 12-14 muffins

My good friend and pastry chef, Nancy Bosch, has a hankering for savory baked goods in the morning and developed this recipe to satisfy her cravings.  We are so very lucky that she decided to share with us at Pint Size because we make a version of this muffin everyday!

2 cups unbleached, all-purpose flour
1/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper, freshly ground

1/2 cup crumbled or shredded cheese (we have used a variety - Marcoot Creamery mozzarella, Heartland chevre, blue cheese, feta or even cheddar)
3/4 cup grated parmesan cheese - divided
1/2 cup applewood smoked bacon, cooked and crumbled
1/2 cup spinach, lightly sauteed fresh or simply frozen and thawed
1/2 cup sundried tomatoes, pre-soaked and chopped
2 Tbsp fresh basil, finely chopped

1/2 cup milk, whole or 2%
1/2 cup sour cream, not fat-free
1/3 cup olive oil
1 large egg

Preheat oven to 375˚F. 

Combine all dry ingredients into a large bowl and whisk to lighten. Stir in the flavor ingredients with a spatula or wooden spoon, saving 1/4 cup of the parmesan to top the muffins before baking.  Combine all wet ingredients, pour into dry mix and stir just until combined.  The dough may be lumpy, but do not be tempted to overmix!  Scoop into a muffin tin, prelined with baking cups, and sprinkle tops with remaining parmesan.  Bake in a 375˚F oven for around 20 minutes until golden brown. 

Cranberry Crunch Cookies:

yields 4-6 dozen cookies for regular folks but only 1.5 dozen “Quart Size” cookies

I adapted this recipe from a Southern Living classic that called for corn flake cereal.  The salty potato chips are SOOO much better!

2 sticks unsalted butter, soft
1 cup light brown sugar, packed
2/3 cup granulated sugar
1/4 tsp kosher salt
1/2 orange, zested

2 eggs, room temperature
1 tsp pure vanilla extract

2 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

6 oz Craisins
6 oz white chocolate chunks
1 cup sliced almonds, toasted and cooled
3 cups potato chips (plain but salted such as regular Lays or Ruffles)

Cream butter, sugars, salt and orange zest until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.  Scrape the bowl well with a rubber spatula before adding the eggs one at a time, scraping in between additions and mixing until well emulsified.

Whisk together the dry ingredients to lighten.  Add the flour mixture to the creamed mixture on low speed in 2-3 additions until nicely combined.  Dump all the flavor mix-ins last and mix just until it comes together.  No need to crush the potato chips, the mixer will do it for you.  Speaking of which, don’t be tempted to mix this by hand or with a hand-held mixer - there is just too much fabulousness inside for it to turn out well.

A special pastry chef trick is to chill the dough before baking.  At Pint Size we scoop the dough into uniformly giant balls and freeze it.  That way we can bake fresh each day just what we need.

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