Maple Bacon Muffins (Edit recipe)

Please enjoy one of the new muffin recipes in our book! Our MAPLE BACON MUFFINS can be found on page 20 of our book. They are from our COMFY MORNING EATS chapter and we’re so excited to be able to share it here.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	416
Fat:	24 g
Carbohydrates:	45 g
Protein:	6 g
Cholesterol:	52 g
Sodium:	419 mg
Fiber:	3 g
Sugars:	10 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

Muffins

1 cup Almond Milk, (240 ml)
1 Tbsp Lemon Juice, (15 ml), fresh
1.75 cup Cassava Flour, (233 g)
.5 cup Maple Sugar, (94 g), plus additional for dusting (opt)
1 tsp Baking Soda
.25 tsp Sea Salt, fine
3 Eggs, large, room temperature
.25 cup Ghee, (60 ml), melted and slightly cooled
1 tsp Vanilla Extract
.25 cup Kite Hill Greek Style Yogurt -Plain Unsweetened, (60ml)
1 cup Bacon, (225 g) cooked, roughly chopped, divided

Glaze

.25 cup Ghee, (60 ml)
.25 cup Pure Maple Syrup, (60ml)
.25 cup Coconut Sugar, (51 g)
1/8 tsp Sea Salt, fine

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 385˚F (196˚C) and line standard muffin tin with baking liners
In a small bowl, combine almond milk and lemon juice. Whisk to combine and let it set for five minutes. The result is almond milk-buttermilk.
In a medium sized mixing bowl add the cassava flour, maple sugar, baking soda and salt. Whisk to combine and set aside.
In another medium sized bowl add eggs and whisk till frothy and well combined. Add almond milk mixture, melted ghee and vanilla. Whisk again to fully combine all ingredients.
Pour the egg and milk mixture into the dry ingredients along with three fourths of the chopped bacon. Mix well with a rubber spatula until everything is well combined. Add yogurt and fold in until combined and smooth.
Scoop into prepared muffin tin. If you want larger muffins with a glorious muffin top, fill eight liners. Or if you want a standard size muffin you can fill up to 10 or 11 liners. If desired, you can sprinkle the top of each with a little bit of maple sugar, totally optional.
Place in the oven and bake for 18-22 minutes or until edges are golden brown and the center is set. Remove from the oven and let sit in the tin for four minutes then remove to the cooling rack.
While muffins bake, make the glaze by adding ghee, maple syrup and coconut sugar to a small saucepan. Warm over low heat until sugar is melted then add the remaining chopped bacon. Remove from heat and set aside.
When ready to serve, place the warm muffin on a plate and pour about 1 tablespoon of the warm glaze over the muffin. Dig in!
Muffins are best enjoyed warm from the oven with the glaze. Perfect for a slow Saturday morning or holiday breakfast. Store any leftover muffins and glaze in the refrigerator and enjoy within a couple of days.

Notes

There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!