Bacon Guacamole Cups

9 slices uncured bacon
1 ripe avocado
2 tbsp minced onion
2 tbsp chopped coriander
2 garlic cloves, minced
1 small jalapeno, seeded & minced
Juice of ½ a lime
1 tsp SIDS SALT & PEPPER

For the mini bacon cups, preheat oven to 200°C. Turn a mini-muffin pan upside down and place on a large rimmed baking tray. (you need something to catch all the bacon grease from dripping to the bottom of your oven. If your muffin pan is too big to fit on the tray, make sure to put one or two baking trays on a rack below in the oven)
Spray the tops of 12 of the over-turned muffin tins with cooking spray. (I suggest rice bran oil)
Cut 6 of the slices of bacon in half. Cut the remaining 3 slices of bacon into 4 even portions each.
Place one of the smaller portions of bacon on the top of each over-turned mini muffin cups. Take one of longer portions and wrap around the sides of the muffin cups, with as much overlap as possible between the two pieces. Secure the ends with a toothpick.
Bake about 25-30 minutes, until browned but not overly crisp. (they will shrink too much and be very difficult to remove from the pan)
Let cool 5 minutes, then carefully loosen the cups and let drain on a paper-towel lined plate.
Meanwhile, in a medium bowl, mash avocado with a fork. Stir in onion, coriander, garlic, jalapeno, lime juice, SIDS SALT & PEPPER.
When bacon cups are cool, divide guacamole between them. Garnish with coriander leaves.