Onion Caraway Bacon Muffins

Preheat the oven to 400°F and lightly grease a 4-cup muffin tin with additional bacon fat or cooking spray.

Heat the bacon fat in a small skillet over medium heat and sauté the finely chopped white onion until softened and lightly golden, about 3-4 minutes. Stir in the caraway seeds and cook for another 30 seconds until fragrant.

Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a large mixing bowl.

In a separate bowl, beat the egg, then whisk in the light molasses and buttermilk until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.

Fold the warm onion and caraway mixture (including all the bacon fat) into the batter until evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake for 18-20 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool the muffins in the tin for 5 minutes, then turn out onto a wire rack to cool completely or serve warm.