Enter our US giveaway to win one of three copies of Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible by Erin Gardner. One grand prize winner will receive the following baking items from Anolon: Advanced Muffin Pan with Silicone Grips and Lid, Eminence Mini Loaf Pan and Teak Prep Set Pastry Wheel Cutter, Pastry Brush, 19" French Rolling Pin.

Erin Gardner's first cookbook, Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! (my review) is my new go-to for cakes. Her recent title Procrastibaking (in case you are new to the term procrastibaking - Darcie's earlier article will clear that up for you) is another keeper.

Yesterday I made two recipes from this book and both were simple and super yummy. The BEC muffins (shared below) were made to accompany chicken noodle soup for dinner last night and they disappeared. I also made the Kitchen sink bars to which I added chopped Snickers bars and pretzels.

This book is filled with 100 recipes that include Monkey sheet (think monkey bread but made in a pan which makes for more crispy edges), Giant cinnamon roll scones, French onion gougères, Roasted tomato scones, Cheddar pepper cornbread and even a chapter on candies (salted caramel fudge anyone?)!

BEC muffins 
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BEC Muffins made by myself

If you don’t already know, BEC stands for bacon, egg, and cheese. The greatest breakfast foods of all time, IMHO. For this recipe, skip the fancy slab bacon and buy some that’ll cook up extra crispy. These muffins deliver on the iconic BEC flavor combination, but are far more portable and perfect to serve with a larger breakfast spread.

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1⁄2 teaspoon granulated garlic
  • 8 ounces bacon, cooked crispy and crumbled (about ¾ cup bacon crumbles)
  • 4 large eggs, scrambled and cooled
  • 2 cups shredded cheddar cheese
  • 2 large eggs
  • 1⁄2 cup granulated sugar
  • 1½ sticks (6 ounces) unsalted butter, melted
  • 2 cups buttermilk
  • 1 cup shredded Parmesan cheese
  1. Position a rack in the center of the oven and heat the oven to 350°F. Line two standard muffin pans each with nine paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, pepper, thyme, and granulated garlic. Carefully fold in the bacon, scrambled eggs, and cheddar until evenly dispersed.
  3. In a smaller bowl, whisk together the eggs and sugar until lighter in color, about 1 minute. Whisk in the melted butter and buttermilk until just combined.
  4. Pour the wet ingredients into the dry and fold to combine. Mix just until the last streaks of flour disappear.
  5. Fill the lined muffin cups three-quarters full. Sprinkle with enough Parmesan to cover the top of each filled cup.
  6. Bake, rotating the pan front to back halfway through until the muffins are puffed up, light golden brown, and a toothpick inserted in the center of one comes out clean or with a few crumbs clinging to it, 18 to 20 minutes. Move the pan to the top rack the last few minutes of baking for an extra-crispy topping. Bake the rest of the muffins while the first batch cools.
  7. Transfer the pan to a rack to cool. Remove the muffins from the pan once they’re cool enough to handle.
  8. Muffins are best enjoyed shortly after baking but can be stored in an airtight container in the fridge for up to 3 days. My preferred method of storage is to wrap each muffin individually with plastic wrap. To rewarm a muffin, pop it into the microwave wrapped in a damp paper towel for 15 to 25 seconds before devouring.

Special thanks to Atria Books for sharing the recipe above with our members. These muffins are great for breakfast, brunch and even dinner and making them individually makes it easy to serve and to freeze leftovers for another time.

To celebrate baking, Anolon is offering to one US a set of their bakeware: Advanced Muffin Pan with Silicone Grips and Lid, Eminence Mini Loaf Pan and Teak Prep Set Pastry Wheel Cutter, Pastry Brush, 19" French Rolling Pin.

Mini loaves are perfect for gifting and the Eminence mini loaf pan makes it simple to bake up six loaves of your favorite recipe. I am particularly enamored with any pan that provides a cover for storing. Normally, when baking muffins or cupcakes - I would place them in a plastic container and hope that they wouldn't bump up on each other and ruin the frosting or glaze. The covered muffin pan is great for storing those baked goods. Every baker needs a nice set of pastry tools. Anolon's pastry wheel cutter, brush and rolling pin make a fantastic gift for the new baker!

Special thanks to Atria Books for offering three copies of Procrastibaking in our giveaway and to Anolon for offering a set of their bakeware as described above to one grand prize winner.  Entry options include answering the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Anolon and leave a second comment about a product you would like to try from their bakeware line.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 19th, 2020.

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