This is a brunch dish, pure and simple. Smoke and salt cured bacon from A to Z Butcher with the addition of apricot two ways. Sweet, smoky, and salty. This is a brunch dish or works as a grab and go breakfast. I hope you like it.

2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup apricot jam
1 teaspoon vanilla
1 teaspoon elderflower
1/2 cup sugar
3 tablespoons bacon grease
1 teaspoon pumpkin pie spice
1 /2 cup dried apricots, chopped
1/2 vegetable oil
3/4 cup milk
10 strips bacon cooked crisp and chopped

Heat oven to 350.

In a large bowl add flour, salt, sugar, and baking powder.

Add eggs, milk, vegetable oil, bacon grease, and apricot jam.

Add vanilla, elderflower and pumpkin pie spice.

Add bacon and chopped apricots.

Line muffin tins with cupcake liners. Fill with batter.

Bake for 17-21 minutes or until a tooth pick comes out clean.

Let cool.

Serve.