The 12 Muffins of Baconnalia

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“I found Bacchus in the garden” was one of the first things I heard when we moved into our new home, a little over 10 years ago. There was an old, discarded iron window grate, of the kind used here in Philadelphia to cover the small, 1/4-height windows that many homes have peeking up from their basements onto the sidewalk.

A friend of mine recently mentioned this recipe to me (well, more of an approach), and described lining the muffin tins with bacon.

“Is the extra bacon grease a problem?” I asked.

“Why would extra bacon grease be a problem?” He replied.

Welcome to the world of the low-carb, high fat carnivore 🙂

 

The 12 Muffins of Baconnalia
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
35 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
35 minutes
The 12 Muffins of Baconnalia
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
35 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
35 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-muffin tin (or two 6-muffin tins) with a strip of bacon in each tin. Start by placing the fattiest end of the bacon slice in the bottom of the cup, and spiraling the bacon around the inside of the tin.
  3. In a separate bowl, add 6 eggs, diced onion, diced mushroom and diced spinach. Or, really, whatever veggies you want to add (kale is great, too.) The idea is to add enough vegetable matter so that the egg is basically just there to hold everything together.
  4. Beat together furiously for 56 seconds exactly (Or until mixed.)
  5. Pour about 2 tablespoons of the egg mixture into each bacon cup. Really, just divide the contents of the egg mixture evenly between the bacon cups.
  6. Pause for a moment, and think about that: Bacon. Cups. The possibilities here are actually kind of endless.
  7. [Optional] - Top each cup with some diced chives or leeks.
  8. Bake for about 35 minutes, until you can see that the edges of the bacon sticking up are crispy.
  9. Remove, allow to cool for a few minutes and remove from muffin tins and place on a paper towel or cooling rack to let the drain.
  10. Enjoy responsibly. Which means sharing... 12 muffins serves at least two people.
Recipe Notes

This recipe works best when you're using leftovers to mix with the eggs. We had a bunch of leftover grilled veggies from the night before. If you're using fresh veggies, add more eggs to compensate for the extra water. Otherwise, aim for a ratio of 1:1 between veggies and eggs.

You can line the muffin tins with cupcake liners first, if you like, but there's usually enough grease from the bacon to make that unnecessary (at least in terms of keeping things from sticking.)

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Bulletproof InstaMix vs. fatCoffee

In just the last few weeks, Bulletproof has released an “on the go” way to make “butter coffee” instantly. Given the similarity in purported benefits of this new product, dubbed “InstaMix”, I thought it’d be a good idea to try it out, and offer a comparison.

I’m hoping to offer as objective and impartial a comparison as possible, though obviously I have a horse in this race. Bit given the attention that Dave Asprey has brought to butter coffee over the past few years, it seemed inevitable that he would launch a product similar to fatCoffee eventually, and I hope that this comparison is a useful one.

First, to break down some of the basic differences:

InstaMix vs fatCoffee

 Bulletproof InstaMix Ninja Goat fatCoffee
Source of FatsBulletproof Brain Octane Oil (distilled MCT oil)100% Grass-fed & Organic Butter
Organic Coconut Oil
MCT oil
Serving Size0.65oz (18mL)1.0oz (30mL)
Cost14 servings for $29.95
+ $6.95 S/H
8 servings for $20
+ $2.50 S/H
Cost/Serving$2.53 - $2.63$2.33 - $3.13
Cost/Oz$3.89/oz - $4.05/oz$2.33/oz - $3.13/oz
FlavorsOriginalVanilla
Mocha
Pumpkin Spice
Taste ProfileLike powdered Coffeemate Like a foamy, rich vanilla or mocha latte
PortabilityContains butter, but doesn't say if it needs to be refrigerated. Encapsulated in Dextrin, may help with shelf life.Ghee is completely and naturally shelf-stable. fatCoffee requires no refrigeration, and stays fresh for at least a year.
Carbs/serving5g1-3g
Full IngredientsCaprylic Acid Triglycerides (Brain Octane Oil), Grass-fed Butter, Highly Branched Cyclic Dextrin, Oleic Fatty Acid (from Olive Oil), Sorbitol, Vitamin E TPGS.100% Grass-Fed Organic Ghee, Organic Coconut Oil, MCT Oil, Organic Powdered Goats Milk, Organic Cocoa Butter, Organic Ground Powdered Vanilla Bean

Though the price difference is a bit obscured by the serving sizes, what surprised me most was the fact that InstaMix is almost 2x as expensive per ounce than fatCoffee. Considering the main ingredient is refined MCT oil, I’m not sure what justifies that cost difference. 100% grass-fed butter is our most expensive, and hardest to find, ingredient: MCT oil is plentiful, manufactured by a dozen different companies, and never subject to any supply shortage.

Each serving of InstaMix contains about 1/2 as much mix as a serving of fatCoffee. That comes through in the flavor as well; when mixed with 8oz of coffee, InstaMix has about the same effect on the consistency and flavor of the coffee as a couple of teaspoons of Coffeemate powdered creamer. Calorie and fat content are similarly lopsided.

InstaMix’s ingredients include “grass-fed butter”, though I’ve found that the definition of “grass-fed” is far from standardized, and open to wide interpretation. The ghee in fatCoffee is from butter made from milk from cows that are only ever fed grass, hay, and hayalge. No grains, ever.

Finally, because InstaMix lists “grass-fed butter” as one of its ingredients, I’m uncertain how it can be shelf-stable and travel-ready (though the Bulletproof website claims that it is.) The reason is simple: butter spoils if it’s not either refrigerated, or treated with some type of preservative. I think it’s possible that the “highly branched cyclic dextrin” might act as a preservative, but it also increases the carb count. (Dextrin is a carbohydrate. It can come from a variety of sources, including corn.) Update 7/2/2016: A bit more details on Highly Branched Cyclic Dextrin here.

Have you tried both InstaMix and fatCoffee? How do you think the two compare?

Ready to try fatCoffee?

Just a Taste $10
4 packs
Vanilla
Mocha
Pumpkin Spice
Milk-Free
Just $2.50 S&H
 
 
Full Release $20
8 packs
Vanilla
Mocha
Pumpkin Spice
Milk-Free
Just $2.50 S&H