1/2 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon salt
2 pounds bacon, chopped
1 1/3 cup packed light brown sugar
1 cup milk
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup white sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or 15 liners.
In a large bowl, cream together butter, brown sugar and salt until light. Beat in bacon. Stir in the brown sugar, milk and flour until well blended. Mix in the salt, using an electric whisk at this point to ensure mix consistency. Spread batter into prepared muffin-size pans.
Bake in preheated oven for 40 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely on baking sheet.
Meanwhile, mix together the cider sugar and lemon juice using an electric whisk at this point. Gradually blend sugar mixture with brown sugar, scraping bowl frequently. Continue mixing until all ingredients (except lemon zest) are formed. Spoon batter into prepared muffin-size pans.
Bake in preheated oven for about 45 minutes, or for an additional 25 to 30 minutes, depending on the recipe's preference. Let stand 5 minutes before serving.