Pancake and Bacon Cupcakes

Pancake cupcakes. Seriously what?!

Oh but get this -- Moist chopped apple pancake, layered with fluffy scrambled egg, and topped with crispy butcher-cut bacon and maple syrup... oh now THIS is to die for...

Chop half an apple into small pieces to combine into batter. You can cut thin apple slices with the other half and place on top to bake.

Mix apples into batter, and pour into cupcake pan with cupcake liners.

Though it's not shown here, in a seperate bowl, mix 3 eggs and 3 tbsp milk until well combined. Then gently pour a little of the egg and milk mixture into each of the cups, on top of the pancake batter.

Bake in the oven 325 degrees for about 15 minutes or until toothpick comes out clean.

Meanwhile, microwave yourself some crispy, butcher-style thick cut bacon. Place 6 bacon strips on top of a paper towel, on a microwave-safe plate. Cover the bacon with another paper towel to prevent splatter. Microwave for 4 minutes. Check to make sure bacon isn't sticking to paper towels. If they are, peel them off, and replace with fresh paper towels. Microwave again for about 1-2 minutes. Remove from microwave, and set bacon aside on top of dry paper towels.

Once the cupcakes are done, take them out of the oven, and place in the oven warmer, or warm area in the kitchen (stove top).

Break up the bacon strips into little bits. Place a bunch of bits on top of your cupcakes, and serve with maple syrup when eating.