7 slices Jones Dairy Farm Dry Aged Bacon
1 tube flaky refrigerated biscuits
1 (21 oz) can apple pie filling
1/2 cup walnuts, chopped
1/4 cup light brown sugar, lightly packed
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Preheat oven to 375˚F.
Line rimmed baking sheet with aluminum foil and place bacon on it, being careful not to overlap.
Bake for about 20 minutes, or until crisped, then remove to paper towel lined plate to drain fat. Once cooled, crumble bacon and set aside.
Reduce oven temperature to 350 ˚F. Line 12-cup muffin tin with parchment paper liners and set aside.
Open refrigerated biscuits and cut each biscuit into quarters.
Place apple pie filling into 2-quart mixing bowl and cut apple chunks until there are small pieces. Add biscuits, bacon, chopped walnuts, brown sugar, butter and spices. Stir until evenly coated.
Divide among prepared muffin tins. Bake for 40 minutes, or until tops are crunchy and toothpick inserted in center of muffin comes out clean. Serve warm.
Note: The parchment paper muffin cups help ensure that the muffins slide right out of the cups, even after they've cooled. If you use paper muffin liners, spray them first with non-stick baking spray.